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ARDASHES H. KEOLEIAN 



THE ORIENTAL 
COOK BOOK 



WHOLESOME, DAINTY AND ECONOM- 
ICAL DISHES OF THE ORIENT, ESPEC- 
IALLY ADAPTED TO AMERICAN 
TASTES AND METHODS OF 
PREPARATION 



BY 
ARDASHES H. KEOLEIAN 

(Formerly of Constantinople) 



^0^ , 



SULLY & KLEINTEICH 
NEW YORK 

1913 



TX725 
V<4 



THIS BOOK 

IS 

AFFECTIONATELY DEDICATED 

TO 

THE MEMORY 

OF 

MY BELOVED FATHER 



I.Copyright, 1913, by 
'Ardashes H. Keoleian 



All rights reserved, including translation into , 

foreign languages i 



©CI,A358224 



PREFACE 

In many respects the cooking of a country is 
directly indicative of the character of its inhabi- 
tants. Often, the disposition of a person, or of a 
nation, can be traced back with considerable certi- 
tude to the kind of food which has been habitually 
eaten for long periods. At any rate, there is 
always a certain correspondence to be noted be- 
tween the general characteristics — physical, men- 
tal and spiritual (as we say for want of a better 
word) — and the foods, or the special methods of 
cooking of each individual, geographical section, 
nationality and racial group. This is a peculiarly 
fascinating line of thought, too much so, in fact, 
to be more than hinted at here ; for anything even 
remotely approaching an adequate consideration 
of it would be out of all proportion to the space 
at our command for these few preliminary words. 
It must suffice, then, to say merely that the Orient, 
like the French Nation, presents unmistakable evi- 
dence of this great truth. 

But, in addition to this law of individual and 
distinctive variation in the matter of cooking, as 

[3] 



THE ORIENTAL COOK BOOK 

in all other fields as well, there is another law 
which is becoming more and more operative every 
day, perhaps especially among English-speaking 
people, and pre-eminently among Americans. May 
we call this latter the law of acquisition or assimi- 
lation? We mean thereby to characterize the re- 
markable tendency in the country to draw upon 
the riches of the rest of the world, in every realm 
of human achievement, and to make them one's 
own, either as a whole or in part, to make them 
minister to one's enjoyment and advancement. 
The United States is a Cosmopolitan Nation, with 
myriads of interests and capacities of apprecia- 
tion, and there seem to be good and sufficient rea- 
sons today for offering its people access to what 
has been wrought by the genius of Oriental 
cookery. 

In fact, the steadily increasing appreciation 
of, and demand among Occidentals for, Oriental 
cooking, finally induced us, among other reasons, 
to undertake the difficult task of wiiting this book. 

The preparation of it we term a difficult task, 
perhaps for no other reason than this singular 
one, namely, the non-existence in the Orient, or 
among any of the Oriental nations — except among 

[4] 



PEEFACE 



the Armenians, and that in an inefficient form — 
of any regular literature upon the Culinary Art, 
which might have served us as a guide among the 
widely differing recipes and ideas upon cookery 
that have existed from time immemorial, from the 
Balkans to Persia, and from Arabia and Egypt 
to the Caucasus. It has been, therefore, our ex- 
acting duty, not only to collect the best of the 
numerous recipes, but also to select from the 
countless variety such choice and practical ideas 
as will appeal, we hope, to the Occidental tastes 
and demands. 

Being of Oriental origin, but knowing quite 
thoroughly the characteristic taste of Western 
peoples in certain of the fine arts — ^in Oriental 
rugs, tapestries and general antiques, for example, 
as well as in other lines that have been appreciated 
by the educated and cultured — we have taken the 
pains, at the original suggestion and because of 
the incessant requests of some intimate American 
friends, to prepare this book. It has cost us many 
of the best years of our life and many expensive 
trips to the Orient, in order to secure at first hand 
right, positive, tested and authoritative informa- 
tion in regard to many things concerning which we 

[5] 



THE ORIENTAL COOK BOOK 

had previously only possessed natural ability, as 
an observer, and an eye for appreciation and selec- 
tion. To this we think we may properly add a well- 
developed patience in research and a faithfulness 
in recording results, both of which qualities have 
had abundant exercise in the arduous but con- 
genial labors now completed. Moreover, it may 
be added that we have had the frequent advice 
of some of the best-known exponents of Oriental 
Cookery as exemplified in the palaces and homes 
of the East. 

As a consequence, we believe we have finally 
evolved a book which gives, in a designedly limited 
compass, the most representative, meritorius and 
easily adaptable methods of food preparation that 
are known and practiced all over the Orient by 
various nationalities, such as the Armenians, Bul- 
garians, Caucasians, Egyptians, Greeks, Jews, 
Persians, Syrians, Turks, etc., etc. 

All human beings are naturally gifted with 
more or less ability, when occasion requires, to 
prepare food for themselves. The true art of 
Cookery, however, is not the possession of many, 
especially when it is exercised for the highest good 
and pleasure of others. This truly specialized and 

[6] 



PREFACE 



praiseworthy function demands good judgment, 
an inherent sense of fitness and proportion in the 
choice and blending of food ingredients, reliable 
guidance, and after that practice and ever more 
practice. 

But cookery should not be made a difficult task 
by minute descriptions of compositions and com- 
binations — as is true of many cook books — in such 
a way as to cause the average housekeeper be- 
wilderment or discouragement. Of course, excel- 
lent results in the art of cookery require a general 
knowledge of and experience in the art, on the 
part of the cook, yet, it should also be left with 
her to make a fair attempt at it, and use her own 
judgment considerably, regarding preparation 
and results. Cookery is neither practical nor suc- 
cessful when it is too scientific, because such suc- 
cess is largely dependent on the taste of the cook 
and those for whose enjoyment it is prepare'd. 

Civilization has taught human beings to be 
careful in their selection of foodstutfs, and again, 
it has taught them, on the whole, to prepare the 
food in a way to make it more nourishing and pala- 
table. Thus, the common reasons for cooking are 
already known to every person, which are, namely : 

[7] 



THE ORIENTAL COOK BOOK 

To do away with the hurtful substances in 
foodstuffs, and to cause destruction to microbes 
and other foreign matter in flesh and in vege- 
tables. 

To assist mastication and hasten digestion of 
food through proper combinations of various eat- 
ables; and finally 

To use or serve them in the best style, suited 
to the customs and conceptions of civilised people. 

Although cooking recipes are innumerable 
and vary much in different countries, still the gen- 
eral methods of cookery are simple and their oper- 
ations few in number. They are: Boiling or 
Stewing, Broiling or Grilling, Baking, Roasting 
and Frying. All these methods are practiced, and 
in the preparation of some food often more than 
one method is used. Each one of these methods 
is also essential for the reason that certain food- 
stuffs can only be properly treated in one way in 
order to give them the desired taste and appear- 
ance. Each of these several methods agrees with 
tastes, and what may be indigestible to one may be 
quite digestible to another. 

Oriental Cookery, like all else Oriental, is not 
based on strict science, but on natural and happy 

[8] 



PEEFACE 



combinations of food ingredients and flavors which 
many, many years ' experience on the part of dif- 
ferent peoples has taught them. It is naturally, 
harmoniously and easily done, and is dependent 
for its successful result on good and wholesome 
ideas in general cooking, and anyone with a little 
courage can do it, too, without minutely following 
the given guide in the recipes. 

Oriental cookery is valued not only because 
of its economy, because one can get the most out 
of the least material used in the preparation of a 
food, but it is also recognized and esteemed for 
its general body-building and nourishing charac- 
ter, and although it is solid and substantial, it is 
often dainty as well. In Oriental cooking, not a 
single dish is dependent on the extravagant use 
of expensive and various ingredients which, when 
counted up, make food very expensive, but it is 
dependent, and very much so, on the flavor of 'each 
different article used in the making thereof. For 
those, therefore, who are fond of plain food, but 
of the kind that puts an extra layer of fat on the 
consumer, Oriental cooking is especially recom- 
mended. 

Successful Oriental cooking is based on the 



[9] 



THE ORIENTAL COOK BOOK 

theory that no one ingredient used should greatly 
outdo the others in strength, and that the result 
should be a perfect harmony. It should not be very 
difficult, therefore, for anyone who will remem- 
ber this to follow the methods described in this 
book, and although we have, to the best of our 
ability, given the approximate quantities of every 
substance to be used in the preparation of each 
recipe, it is desirahle, nevertheless, that each 
housekeeper should use her own judgment in re- 
gard to quantity, proportions, taste, and the like. 
We have aimed only to furnish general guidance 
in a field that will be wholly new to those for 
whom our work has been done. We do not pretend 
to lay down exact rules for families of different 
sizes and varied likings. 

It has, furthermore, been taken for granted 
that those who purchase a copy of this Oriental 
Cook Book will not look to find in it that general 
and widespread information about cookery, which 
it is to be assumed every housewife already pos- 
sesses. For instance, when we have spoken of 
Boiling or Frying, we have avoided the common 
explanation of what is meant by boiling or fiying, 
nor have we given the scientific explanation there- 
do ] 



PREFACE 



of — the temperature required, tlie changes pro- 
duced in the process, and so on. We have pre- 
pared this book largely for those who know how 
to do the little ordinary things involved in the 
culinary art, who will understand the meaning of 
our expressions, who know the ingredients already 
in use and are able to comprehend their nature 
without looking for our explanation of them. 

Thus — not believing it to be consistent with 
our present purpose — we have avoided giving the 
different food properties contained in each in- 
gredient, such as the water, the alhuminoids, the 
fat, the starch, the sugar and the salts, which are 
to be found always in our daily food compositions. 
In short, we have not written anything about 
the degree of temperature at which olive oil or 
butter will melt or come to a smoking point, nor 
stated that such ingredients are nourishing in cer- 
tain conditions and not in others ; that meat, fish or 
vegetables will fry in fat of a certain degree and 
not in less, etc., etc. All these things have been 
avoided because we take it for granted that our 
readers will only be interested in the recipes of 
Oriental Cookery and the facts relating thereto, 
which have been handed down through the cen- 
turies. 

[11] . 



THE OEIENTAL COOK BOOK 

While wishing to be modest in all our asser- 
tions regarding the merits of this Oriental Cook 
Book, we find ourselves hoping that it may event- 
ually take its place alongside of fine i*ugs, tapes- 
tries and other objects of art, as a means of mak- 
ing the Orient known to the Occidental mind. The 
culinary art of those romantic lands, whose peo- 
ple for many centuries have been the recipients 
and faithful preservers of valuable secrets along 
this line, has a rare and rewarding interest of its 
own, which, we believe, may well engage the earn- 
est attention of women of Western lands. 

We have omitted illustrations in this book, for 
the good reason that Oriental cooking is wholly 
based on remarkable combinations of foodstuffs 
which no illustration can ever depict. 

We feel that all our efforts will be well and 
fully repaid if this work meets with appreciation 
on the part of any considerable number of those 
who are interested in the art of cookery, either 
as housewives, cooking teachers or professional 
cooks. We are quite confident that it will do so, 
if merit counts for anything, for it not only stands 
alone as an exposition of Oriental cookery in Eng- 
lish, but we cannot find that it lacks any of the es- 

[ 12 ] 



PREFACE 



sentials of completeness or practicability which, 
characterizes its American and English exemplars. 

We also trust that this book may be found to 
be, to somie degree at least, instrumental in reduc- 
ing the high cost of living for those who make use 
of it, inasmuch as one of the fundamentals of East- 
ern cookery is the maximum of savor with the 
minimum of expense. 

Were it possible for us to allude, in this pref- 
ace, to the many remarkable dishes that have made 
Oriental cookery famous, perhaps they might in- 
duce a readier recognition of the merits of the 
book. However, as they are dealt with in detail 
in their respective places in the body of the work, 
we refrain from mentioning them in this limited 
space, leaving it to our readers to make use of the 
recipes which we have made as explanatory as 
possible. 

By the will of Allah, we remain. 
Very sincerely yours, 

Ard ASHES H. Keoleian. 



New York, N. Y. 
1913. 



[13] 



The Oriental Cook Book 



TABLE OF CONTENTS 

PAGE 

A Few Important Notes 17 

Soups 20 

PlLATS 41 

Fish 52 

Baked Fish 54 

Broiled Fish 60 

Fried Fish 64 

Boiled Fish 67 

Pickled and Salted Fish 73 

Oysters 77 

Lobsters 86 

Macaroni 92 

Broiled Meats 101 

Roasts 123 

Boiled Dishes 135 

Vegetables — With Meat 151 

Vegetables — With and Without Butter or Olive Oil . . 179 

Stuffed Dishes — With Meat 203 

[15] 



THE ORIENTAL COOK BOOK 

PAGE 

Other Stuffed Dishes — With Olive Oil 213 ] 

i 
Minced Meat Dishes 224 

Miscellaneous 233 

Sauces 244 

Eggs 257 j 

Salads 266 

Pickles 276 I 

Pastry 284 j 

Fruits and Creams 304 

Preserves 312 j 

Desserts 319 | 

Extras 326 j 

Order of Service 333 i 

Menus 334 i 

List of Special Oriental Ingredients 344 



[16] 



THE ORIENTAL COOK BOOK 



A Few Important Notes 

In the preparation of Oriental dishes, stock 
or broth is used extensively instead of plain water. 
This practice, however, does not involve any spe- 
cial effort or expense because the materials used 
for this purpose are trimmings of meat or poultry 
bones, and the like, not fat, nor any other foreign 
substances, except uncooked vegetables. 

The making of stock is very simple, as it only 
consists in boiling the above mentioned materials 
in plain water. It is unnecessary to say that be- 
fore using this broth for any purpose it should be 
strained through a fine metal sieve. 

The Kinds of Meat Used : In Oriental cook- 
ery lamb is the principal meat used, with which 
most of the Kebabs, the Basdis and the Dolmas 
are yqtj delicately made. Still, good beef, veal 
and mutton often serve the purpose. However, it 
is better that the question of the meat should be 

[17] 



THE ORIENTAL COOK BOOK 

left entirely to the judgment and liking of those 
for whom the food is prepared. 

Preparation of Dressings, Etc. : There are 
certain Dressings — Terbieh — which are exclusive- 
ly Oriental. These Dressings consist of the fol- 
lowing ingredients and are used with: 

1. — Certain Boiled Dishes, Soups, Etc. Dress- 
ing is made with the juice of lemon and beaten egg 
(the preparation of either or both can be increased 
according to taste and requirement), and is used 
by pouring the combination of both over the whole 
food, after blending the mixture with a little por- 
tion of the boiled cooking. 

2. — Certain Soups, Etc. Dressing is made 
with overheated butter and chopped dry onion or 
crumbs of bread, with pepper shaken over. This 
mixture, after good frying, is poured into the 
food and stirred. 

3. — Boiled Head and Shin of Lamb, Mutton, 
Veal and Beef. Dressing is made with the juice 
of garlic, vinegar and beaten eggs, and is used by 
pouring over the whole food, after blending the 
mixture with a little portion of the cooking. 

[18] 



A FEW IMPORTANT NOTES 

4. — Certain Boiled Dry Beans, Broiled Fish, 
Broiled Meat, Etc. Piaz, a mixture of finely cut 
dry onions (or green onions in season) crushed 
with salt, then washed, and then mixed with finely 
cut parsley, is used as garnishing. 

5. — Meats, Fishes, Oysters, Etc., also with 
Salads. Mayonnaise is made of very finely cut 
and pressed parsley, olive oil, the juice of a lemon 
and the yolk of egg, also salt and pepper, all well 
mixed. 

6. — Pastry and Deserts. Sugar syrup is used 
on most of Oriental pastry and deserts, and is 
made of sugar simmered in plain water and mod- 
erately thickened. 



[19] 



SOUPS 

[TCHOKBA.] 

The basis of all Meat Soup is stock or broth, 
obtained from the boiling, in plain water, of bones 
and meat trimmings, or trimmings of fowls. 
Various dressings and flavorings are also used 
with certain soups to enrich them. 

Compared with the various soups of the other 
countries, the Oriental soups are fewer in number, 
although the Oriental peoples are considered great 
soup-eaters. In quality, these soups are very su- 
perior, though very simple in their composition 
and in general appearance. 

In the making of soups, one can easily deter- 
mine on the kind wished and use the ingredients 
accordingly. Thus, rice can be very conveniently 
replaced by any suitable cereal, barley, macaroni, 
Italian paste, etc. 

Soups must be served hot always. 



[20] 



SOUPS 



PREPARATION OF STOCK OR BROTH. 

For Soups, Pilafs and Other Dishes. 

Use always the bones, especially from the leg 
or aitchbone of Beef, the tail or any other meat 
trimmings. Wash them once or twice and leave 
in plain water for one-half hour. Then, after add- 
ing to it as much water as the quantity of the meat 
or bones requires, boil the whole in a large vessel, 
over a moderate fire, taking the scum off as it 
boils. During the boiling, cut into it one dry onion, 
one carrot, one bunch of parsley, a pinch of salt 
and two or three stalks of celery. After the con- 
tents of the vessel come to a boil, place it to one 
side of the stove fire, and leave it to simmer for 
three or four hours. 

This broth should always be strained, when 
used for soups, and more water can be added to 
the vessel for secondary purposes, as for the use 
of Pilafs and other dishes. 

In extracting broth from fowls for soup, do 
not use any of the vegetables mentioned above. 



[21] 



THE ORIENTAL COOK BOOK 

1. PLAIN BROTH. Of Meat Chicken or 
Other Fowls. 

[Sadeh Et Sou you.] 

Ingredients : 

Stock for 6 plates. 

Parsley 1 bunch. 

Lemon 1. 

Salt and pepper, to taste. 
Method : 

Serve rich, hot broth, seasoned to taste with 
salt and pepper with lemon, after boiling with one 
heavy bunch of parsley hung in the vessel. 



2. PLAIN BROTH WITH EGGS. 

[Sadeh Et Souyou Youmoubtali.] 

Ingredients: 

Stock for 6 plates. 

Eggs 6. 

Salt and pepper, to taste. 
Method : 

Serve rich, hot broth, after it is prepared in 
the same manner as described in Style No. 1, 
breaking one raw egg in each plate of it. 

The broth should be so hot as to cause the 
white of the eggs to become partially poached. 

[22] 



SOUPS 



3. PLAIN BROTH WITH DRESSING. 

[Sadeh Et Souyotj Teebiehli,] 

Ingredients : 

Stock for 6 plates. 

Lemon 1. 

Egg 1. 

Salt and pepper, to taste. 
Method : 

Bring the broth to a boil, season to taste and 
have it ready for the following dressing: 

Beat the egg and mix well with the juice of 
the lemon, blend the mixture with some of the 
broth, then pour into the vessel, stir well and serve 
hot. 

4. RICE-SOUP, PLAIN. 

[PlEINTCH TCHOBBA SaDEH.] 

Ingredients : 

Stock for 6 plates. 

Rice 14 cupful. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Wash the rice well and boil in plain water 
until half done. Strain and pass through cold wa- 
ter three or four times. Then, after seasoning it 

[23] 



THE ORIENTAL COOK BOOK 

to taste, boil it in broth for 25 to 30 minutes. The 
quantity of the rice, in proportion to that of the 
broth, is dependent on the thickness or thinness 
of the soup required. Serve hot and with lemon. 

5. RICE-SOUP WITH DRESSING. 

[PiRINTCH TCHOKBA TERBIEHLI.] 

Ingredients : 

Stock for 6 plates. 

Rice 1^ cupful. 

Egg 1. 

Lemon 1. 

Salt and pepper, to taste. 
Method : 

Prepare the rice-soup as directed in the fore- 
going recipe, and then add to it the dressing as 
described in Style No. 3. 

6. RICE-SOUP WITH DRESSING. 

Another Style. 

[PlEINTCH TCHOKBA TeKBIEHLI.] 

Ingredients : 

Stock for 6 plates. 

Rice 1^ cupful. 

Butter 1 tablespoonful. 

Onion i/o or 1, medium. 

Salt and pepper, to taste. 

[24] 



SOUPS 



Method : 

After preparing the rice soup as described in 
Style No. 4, add to it the following dressing : 

Place the butter in a frying pan and bring to 
the burning point, then put into it the onion, well 
chopped — (bread crumbs will do instead). Shake 
some pepper over it, and when the onion is fried 
to a brown shade, pour it into the soup gradually 
and stir. Lemon may be conveniently served with 
this soup. 

7. VEGETABLE SOUP. 

[Sebzevatli Tchokba.] 
Ingredients : 

Stock for 6 plates. 

Carrot 1. 

Celery 6 stalks. 

Dry Onions 2, medium. 

Parsley 1 bmich. 

Salt and pepper, to taste. 
Method : 

Slice very finely the carrot, the celery, the 
onions and the parsley into the broth, and simmer 
until the vegetables are well done, and, after sea- 
soning to taste, serve. 

Some prefer frying the vegetables in but- 
ter, before boiling them in the broth. 

[25] 



THE ORIENTAL COOK BOOK 

8. VEGETABLE SOUP WITH 
DRESSING. 

[Sebzevatli Tchoeba Tekbiehli.] 

Ingredients : 

Stock for 6 plates. 

Potatoes 3, boiled. 

Onions 2, medium. 

Tomatoes 3 (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Butter 1 tablespoonful. 

Salt and pepper, to taste. 

Method : 

Slice the boiled potatoes, the onions and the 
tomatoes and boil them together for 10 to 15 min- 
utes in some broth, then pass the whole through a 
wire sieve into the broth ready for making the 
soup; after seasoning to taste, continue boiling 
over a moderate fire for 10 to 15 minutes longer. 

Dressing like that described in Style No. 6 
should be added immediately after it is taken from 
the fire. 



[26] 



SOUPS 



9. ONION SOUP WITH DRESSING. 

[SOGHANLI TCHOEBA TeKBEEHLI.] 

Ingredients : 

Stock for 6 plates. 

Flour 1 tablespoonful. 

Dry Onions 2, medium. 

Butter 1 tablespoonful. 

Salt and pepper, to taste. 

Method : 

Cut the onions in small pieces, boil well in a 
little plain water, then put through a fine metal 
sieve. After blending this with the flour, with the 
aid of some warm broth, the mixture should be 
poured into the hot broth, seasoned to taste and 
stirred gently but constantly until the smell of 
the flour is lost in simmering on slow fire. 

Dressing like that described in Style No. 6 
should be added immediately after the vessel is 
taken from the fire. 



[27] 



THE ORIENTAL COOK BOOK 

10. **'IMRIK" SOUP 

WITH DRESSING. 

[Imrik Tchorba Terbieiili.] 

Ingredients : 

Stock for 6 plates. 

Cream of Wheat 1 tablespoonful. 

Butter 2 tablespoonfuls. 

Salt and pepper, to taste. 
Method : 

Place the Cream of Wheat with the butter in a 
frying pan and fry well over a slow fire, but stir 
constantly and gently. This done, pour it into the 
broth, season to taste and simmer until it gets 
sufficiently thick. 

Dressing like that of Style No. 6 may con- 
veniently be used with the above soup. 

11. LENTIL SOUP WITH DRESSING. 

[Merjimek Tchorba Terbiehli.] 

Ingredients : 

Stock for 6 plates. 

Lentils 1 cupful. 

Butter 1 tablespoonful. 

Onion 1, medium. 

Salt and pepper, to taste. 

* "Imrik" is equivalent to Cream of Wheat Cereal. 
[28] 



SOUPS 



Method : 

Soak the Lentils for 10 to 12 hours, and after 
washing well, boil them together with the onion, 
chopped, in some broth until well done. Then pass 
through a fine metal sieve into a little more broth. 
Season to taste and simmer over slow fire. 

Dressing made as in Style No. 6 should be 
used with it. 

Croutons of fried or well toasted bread may 
be placed with this soup when put in plates. Some 
people sprinkle very finely cut parsley over it in- 
stead of the croutons, and still others use both the 
parsley and the croutons. 



12. LENTIL SOUP, PLAIN, 

[Mekjimek Tchobba Sadeh.] 

Ingredients : 

Stock for 6 plates. ' 

Lentils i/^ cupful. 

Tomatoes 1, ripe (or 2 to 3 tablespoonfuls 

of canned tomatoes). 

Onion 1, medium. 

Salt and pepper, to taste. 
Method : 

Soak the Lentils in plain water for 10 to 12 
hours, wash, strain and boil in broth until tender, 

[29] 



THE OEIENTAL COOK BOOK 

meanwhile chopping into it the onion and the 
tomato, and seasoning it to taste. 

Dressing as described in Style No. 6 may not 
be out of place ; on the contrary, it will add to its 
richness immensely. 



13. GIBLETS SOUP WITH DRESSING. 

[Katti Tchorba Terbiehli.] 

Ingredients : 

Stock for 6 plates. 

Rice ^ cupful. 

Giblets of 2 or 3 chickens or turkeys. 

Egg ■ 1. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Clean the giblets well and chop verj^ finely. 
Boil these and the well-washed rice together in 
chicken or turkey broth, on slow fire, after season- 
ing it to taste. When done, to the whole add the 
dressing made as described in Style No. 3. Serve 
hot. 



[30] 






SOUPS 



14. *"MATZOUN" SOUP WITH 
DRESSING. 

[YOGHOUETLOU TCHOEBA TeBBIEHLI.] 

Ingredients : 

Stock for 6 plates. 

Rice ^ cupful. 

Butter 1 tablespoonful. 

Onion 1, medium. 

Matzoun 2 eupfuls. 

Salt and pepper, to taste. 

Method : 

Wash the rice and boil mitil tender, either in 
chicken, turkey or beef broth, meanwhile seasoning 
to taste. To this add the dressing made as de- 
scribed in Style No. 6. Also, with great care, blend 
the Matzoun with part of the soup, in a separate 
pan, stirring gently and constantly, and then re- 
turn to the vessel, pouring it into the soup. Serve 
when a little cool. 

A little powdered mint will add to the delicacy 
of the flavor. 



^See "Extras," page 326. 

[31] 



THE ORIENTAL COOK BOOK 



15. ' ' GLORAGH ' ' SOUP WITH 
DRESSING. 

["Youvaelak"' Tchorba Tekbiehli.] 

Ingredients : 

Stock for 10 plates. 

Meat 14 pound, well minced. 

Rice 1^ cupful. 

Parsley 1/2 bunch. 

Onion 2, medium. 

Egg 1. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Chop very fine the parsley and the onion, and 
mix well with the washed rice and minced meat. 
Season the mixture to taste, and mould into the 
shape and size of English hazel nuts. This done, 
place them in boiling broth, and cook until the 
meat and the rice are well done. Dressing made 
with egg and the juice of lemon, beaten together, 
should be added to the whole, after first blending 
it with part of the broth of the soup. Serve hot. 



[32] 



SOUPS 



16. ''GLORAGH" SOUP WITH 

DRESSING AND MATZOUN. 

[YOGHOUBTLOU "YOUVARLAK" TCHOBBA TeB- 
BIEHLI.] 

Ingredients : 

Stock for 10 plates. 

Meat % pound, well minced. 

Rice ^ cupful. 

Onions 2, medium. 

Parsley y^ bunch. 

Butter 1 tablespoonful. 

Salt and pepper, to taste. 

Method : 

After preparing the soup as described in Style 

No. 15, add to it a dressing made of butter and 

finely chopped onion or bread crumbs (see Style 

No. 6), also the Matzoun, as in the case of the 

recipe for Style No. 14. Serve hot. 

17. THICK SOUP. 

[Lapa Tchoeba.] 
Ingredients : 

Stock for 6 plates. 

Rice % cupful. 

Butter 1 tablespoonful. 

Tomatoes 3 (or 3 to 4 tablespoonfuls 

of canned tomatoes). 
Salt and pepper, to taste. 

[33] 



THE ORIENTAL COOK BOOK 1 



Method: 

Place all the ingredients, the tomatoes being 
cut into small pieces, in a deep vessel, then add the 
broth ; season to taste and boil over moderate fire, 
until the rice is sufficiently cooked, or is tender. 
Serve when a little cool. 



18. TRIPE SOUP WITH DRESSING. 

[ISHGAMBEH TCHOBBA TeBBIEHLI.] 

Ingredients : 

Stock for 10 plates. 

Tripe 1 pound, well cleaned. 

Chick Pea 2 tablespoonfuls. 

Wheat Starch ^ tablespoonf ul. 

Eggs 2. 

Lemon 1. 

Garlic 4 bulbs, peeled. 

Salt and red pepper, to taste. 
Method: 

Take the well-cleaned tripe, chop in very small 
pieces and boil well in broth with the chick peas 
(which must have been soaked in plain water for 
10 to 12 hours) and the garlic. Skim the scum off 
and season to taste when it comes to a boil. When 
done, break the eggs in a separate plate and beat 
well with the juice of the lemon, for dressing. 

[34] 



SOUPS 



Then take the starch, soak in a little water and 
blend with the mixture of the egg and the lemon 
juice, also with some of the soup. Care should be 
taken that during the blending, the egg may not 
get curdled. Serve hot. 



19. CALF'S HEAD SOUP 
WITH DRESSING. 

[Dana Bash Tchoeba Teebiehli.] 

Ingredients : 

Calf's head %^ or % part. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Eggs 2. 

Lemon 1. 

Parsley 1 bunch. 

Salt and pepper, to taste. 

Method : 

Wash the head, boil well, but take off the scum 
when boiling ; then add the parsley, well chopped, 
also the tomatoes, cut in small pieces. Season to 
taste. When done, the broth should be strained 
and the dressing, as described in Style No. 3, 
should be added to it. 



[35] 



THE ORIENTAL COOK BOOK 

20. FLOUR SOUP WITH DRESSING. 

[OUN TCHOBBA TEBBIEHLI.] 

Ingredients : 

Stock for 6 plates. 

Meat 1/8 pound, boneless. 

Flour 1 tablespoonful. 

Egg 1. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Cut the meat into very small pieces and boil 
in broth until quite tender. When nearly done, 
blend the flour with a little j^lain water into a thin 
paste and pour into the soup gradually, meanwhile 
stirring the soup gently to prevent coagulation. 
Season to taste. The soup should continue to sim- 
mer, over a slow fire, until well done — that is, until 
the smell of the flour is eliminated. 

Dressing with beaten egg and lemon juice 
should be added in the same manner as described 
in Style No. 3. Serve hot. 



[36] 



SOUPS 



21. FLOUR SOUP WITH DRESSING. 
Another Style. 

[OUN TCHORBA TeEBIEHLI.] 

Ingredients : 

Stock for 6 plates. 

Flour 1 tablespoonful. 

Egg 1. 

Butter 1 tablespoonful. 

Onion i/^ (or bi'eadcrumbs) . 

Salt and pepper, to taste. 

Method : 

This soup is prepared in exactly the same way 
as the flour soup in the preceding recipe, No. 20, 
omitting the meat. 

As to the dressing, hot butter and finely 
chopped onion, or the breadcrumb combination, 
may also conveniently be used. (See Style No. b.) 
The beaten egg, however, should be blended with 
the soup before it is done, and the dressing should 
be applied afterwards. Serve hot. 



[37 1 



THE ORIENTAL COOK BOOK 



22. *''TARHANA" SOUP 
WITH DRESSING. 

[Taehana Tciiorba Terbeehli.] 

Ingredients : 

Stock for 6 plates. 

Tarhana i/4 cupful. 

Mint 2 pinches. 

Butter 1 tablespoonful. 

Onion i/2 (or breadcrumbs) . 

Salt and pepper, to taste., 

Method : 

Place the vessel, containing the cold broth, 
over a moderate fire, and pour the Tarhana into 
it gradually, meanwhile stirring it constantly to 
prevent coagulation. Season to taste. When 
done, heat the butter in a frying pan, chop the 
onion into it very finely (breadcrumbs may be used 
instead of onion), and fry until pink; to this add 
the dry mint and a little pepper, then pour the 
whole into the vessel and stir, in order to cause the 
dressing to blend well with the soup. Serve hot. 

* See special list of Oriental Ingredients. 



[38] 



SOUPS 



23. FISH CHOWDER 

WITH DRESSING. 

[Baltjck Tchoeba Teebiehli.] 

Ingredients : 

Plain Water for 10 plates. 

Bass 1/2 pound. 

Butter 2 tablespoonfuls. 

Vinegar 1 tablespoonful. 

Onions 2, small. 

Eggs 2. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Chop the onions fine and fry in butter until 
brown, in a deep vessel. Then add the water grad- 
ually, also the vinegar. When the contents of the 
vessel are nearly boiling, cut the well cleaned fish 
into it in small pieces, season to taste, and leave it 
to simjmer until done. The dressing should then 
be applied in like manner as described in Style 
No. 3. Serve hot. 



[39] 



THE ORIENTAL COOK BOOK 



24. TOMATO SOUP. 

[DOMATES TCHOKBA.] 

Ingredients ; 

Plain water for 7 plates. 

Butter 1 tablespoonful. 

Tomatoes, . . 3 to 4, ripe (or 4 to 5 tablespoonfuls 
of canned tomatoes). 

Rice or Cracked Wheat Va or % cupful. 

respectively. 
Salt and pepper, to taste. 

Method : 

Bring the butter to burning point, cut into it 
the tomatoes, and fry for 8 to 10 minutes ; then add 
the rice or the cracked wheat, and after five min- 
utes' frying pour in the plain water (hot water) 
in portions at five-minute intervals, and continue 
boiling until the rice or the cracked wheat is well 
cooked. 



[40] 



PILAFS 

[PiLAr.] 

The so-called ''Turkish Pilaf," in its many 
varieties, is one of the best known and most popu- 
lar dishes among the Oriental peoples. It is pre- 
pared with broth and rice, or cracked wheat in- 
stead. It might be said that Pilaf is plain thick 
soup, were it not for certain diversities in its com- 
position wliich make it quite different from ordi- 
nary soup. 

The stock or broth used for Pilaf s is either of 
plain meat or chicken and turkey — it can be of 
game as well. 

Dressings of certain kinds and flavors are also 
used in the making of Pilaf s. 

In the Orient, with frugal people, a Pilaf 
made of cracked wheat often takes the place of a 
meal, or acts as the principal dish at a dinner. 

Pilaf s, the rules for making which are given 
below, may be easily prepared if the directions are 
carefully and intelligently followed. 

Like soups, they must always be served hot 
and eaten either with spoon or fork. 

[41] 



THE ORIENTAL COOK BOOK 

1. PILAF, PLAIN. 

[PiLAF SaDEH.] 

Ingredients : 

Stock 5 cupfuls. 

Rice 2 cupfuls. 

Butter 2 tablespoonfuls. 

Salt and pepper, to taste. 
Method : 

In one deep vessel, fry well the washed rice 
in the butter, then add the broth. Season to taste 
and boil over strong fire. When nearly done, slow 
up the fire under the vessel and cover the pilaf 
with a piece of white muslin under the lid, falling 
a little over the brim of the vessel in order to pre- 
vent the steam falling back into the vessel. After 
5 to 10 minutes stir the rice lightly with the aid of 
a ])erf orated spoon, and put into hot oven until all 
its moisture is evaporated and the rice remains 
almost dry. 

Cracked wheat may be used instead of rice. 

2. PILAF, PLAIN. Another Style. 

[Pilaf Sadeh.] 
Ingredients : 

Stock 5 cupfuls. 

Rice 2 cupfuls. 

Butter 2 tablespoonfuls. 

Salt and pepper, to taste. 
[42] 



PILAFS 



Method: . 

Bring the broth to a boil first, then put the 
rice into it. Season to taste, and continue boiling 
until all the water is evaporated. This done, take 
the vessel off the fire and heat the butter well in 
a frying pan ; then pour over the boiled rice ; cover 
with white muslin under the lid and place in hot 
over for 15 to 20 minutes. 

3. PILAF WITH TOMATOES. 

[DOMATESLI PiLAF.] 

Ingredients : 

Stock 5 cupfuls. 

Rice 2 cupfuls. 

Butter 2 tablespoonfuls. 

Onion 1, small. 

Tomatoes 4, ripe (or 5 to 6 tablespoonfuls 

of canned tomatoes). 
Salt and pepper, to taste. 
Method : 

Chop the onion very fine and fry in part of 
the butter until pink. After placing it in a deep 
vessel, add to it the juice of the tomatoes, also the 
broth and the rice, which must be well washed. 
Season to taste and boil until done ; pour over the 
whole the heated butter and place the vessel in 
moderately hot oven for 10 to 15 minutes. 

[43] 



THE ORIENTAL COOK BOOK 

4. PILAF WITH BLUE FISH. 

[YULIFEB PiLAF.] 

Ingredients : 

Plain water 5 cupfuls. 

Rice 2 cupfuls. 

Olive Oil 1/4 cupful. 

Blue Fish 1 pounds. 

Salt and pepper, to taste. 
Method : 

Place the olive oil in a deep vessel and bring 
to smoking point on moderate fire. To this add 
the water gradually, and when this comes to a 
boil, put the rice in; then, after placing the fish 
over the rice, season to taste ; cover and leave boil- 
ing until all the water evaporates. 

5. PILAF WITHOUT WATER. 

[Sousouz PH-AF.] 
Ingredients : 

Lamb i/^ pound. 

Rice 2 cupfuls. 

Butter 2 tablespoonfuls. 

Mastic 3 to 4 pieces. 

Cinnamon 1 small (2 inch) stick. 

Salt and pepper, to taste. 
Method : 

Cut the meat into small pieces, season with 
salt and pepper, and arrange in the bottom of a 

[44] 



PILAFS 



deep vessel. Spread over this the rice ; ponr the 
melted butter over it ; and after adding the mastic 
and the cinnamon, cover the vessel with a wet 
cloth overlapping the brim, and place the lid of 
the vessel upside down, gathering the ends of the 
cloth in the center of the lid and keeping it well 
moistened. This Pilaf must be cooked on a very 
slow fire for over three hours. Once in a while 
some butter may be added. 



6. PILAF WITHOUT BUTTER. 

[Taghsiz PrLAi-.] 

Ingredients : 

Chicken 1 (fat) small. 

Rice 2 cupf uls. 

Cinnamon 1 small (2 inch) stick. 

Salt and pepper, to taste. 

Method : 

Boil the chicken so thoroughly in plain water 
that not a particle of strength is left in the meat. 
Then strain through a metal sieve ; add the rice to 
this rich broth, also the cinnamon, and, after sea- 
soning it to taste, cook over strong fire until all 
the water is evaporated. 

[45] 



THE ORIENTAL COOK BOOK 



7. PILAF OF CRACKED WHEAT. 

[BOULQHOUB Pn.AF.] 

Ingredients : 

Stock 5 cupfuls. 

Cracked Wheat 2 cupfuls. 

Butter 1 tablespoonful. 

Onion 1/2 (or breadcrumbs). 

Salt and pepper, to taste. 

Method : 

In a deep vessel bring the broth to a boil and 
pour the cracked wheat into it; season to taste 
with salt, and boil on moderate fire until done. 
Then heat the butter in a separate pan, chop the 
onion into it, sift over the pepper, and when the 
onion is fried pink, pour it over the Pilaf in the 
vessel and stir well until the entire contents is 
saturated with it. 

The vessel then should be placed in a hot oven, 
uncovered, to cause the remaining water to evap- 
orate. 

Serve this Pilaf hot, with or without Matzoun 
over it. 



[46] 



PILAFS 



8. SAFFRON PILAF. 

[Zeedeh Pilae.] 

The so-called Saffron Pilaf, which is called 
also the ''Wedding Pilaf," because it is invariably 
made and served during wedding dinners or other 
great occasions in the Orient, is composed of two 
parts, the first being the Plain Pilaf (see Pilaf s, 
Style No. 1), which should be prepared before the 
second part is attempted. 

The second part, with the saffron, is prepared 
with the following ingredients and method : 

Ingredients : 

Plain water 3 cupfuls. 

Rice 1 cupful. 

Saffron 2 pinches. 

Rose water 2 tablespoonfuls. 

Sugar % cupful. 

Method: 

Put the washed rice and the water together in 
a deep vessel and boil over moderate fire until 
nearly done, then add the sugar, also the saffron 
(which must have been soaked in the rose water 
for 24 hours) , and mix well. When the rice is well 
cooked, the Pilaf may be considered done, and so 

[47] 



THE ORIENTAL COOK BOOK 

it should be poured over the first plain part of the 
Pilaf. Serve in a deep plate. 

If the entire quantity is not to be used at one 
time, then it is advisable to keep each section of 
it separate for reheating. 

9. PERSIAN PILAF. 

[A JEM PiLAF.] 

Ingredients : 

Fat Meat y^ pound, of mutton or lamb. 

Plain water 3 eupfuls. 

Rice 1 cupful. 

Onions •, 2. 

Condiments... * fistuck, *kisbnish, cinnamon and 
cloves (very little of each, according to liking). 
Salt and pepper, to taste. 

Method : 

Cut the naeat into very small jjieces, and fry 
in its own fat in a deep vessel, over a moderate 
fire. Then take out the meat with the aid of a per- 
forated spoon, and chop the onions into the fat 
remaining in the vessel, frying it well until brown. 
Then put the meat back into the vessel, and over 
this pour the washed rice and the condiments, sea- 

* See Special List of Oriental Ingredients. 
[48] 



PILAFS 



soning to taste. To this finally add the water and 
continue cooking until the rice is done. The re- 
maining water of the Pilaf , if there is any, may be 
evaporated by placing the vessel in a hot oven, 
uncovered. 



10. BULGARIAN PILAF. 

[BULGHAE PlLAT.] 

Ingredients : 

Stock 5 eupfuls. 

Rice 2 cupfuls. 

Lamb Kidneys 4, fresh. 

Cress % bunch. 

Butter 2 tablespoonfuls. 

Onion 1, medium. 

Salt and pepper, to taste. 

Method: 

In a deep vessel place the washed rice, the but- 
ter, the kidneys, well chopped, also the onion and 
the cress, finely cut. Season to taste, add the 
broth, mix well and boil over moderate fire. After 
it is done, place the vessel, uncovered, in a hot 
oven to cause the remaining moisture to evaporate. 



[49] 



THE OEIENTAL COOK BOOK 



11. RICE PILAF WITH TOMATOES. 

[DOMATESLI PiBINTCH PlLAF.] 

Ingredients : 

Plain water 3 cupf uls. 

Rice 1 cupful. 

Butter 1 tablespoonful. 

Tomatoes. . . 2 to 3, ripe (or 3 to 4 tablespoonfuls 
of canned tomatoes). 
Salt, to taste. 

Method : 

Bring the butter to burning point, add the 
tomatoes and fry for 10 to 12 minutes, then pour 
in the water, gradually, and when it comes to a 
boil, add the well-washed rice and cook it until 
nearly done, when a piece of white muslin should 
be thrown over the vessel, under the lid, to absorb 
the steams and prevent its falling back into the 
pilaf. After 8 to 10 minutes the pilaf should be 
stirred with the aid of a perforated spoon, and 
the dampness may be caused to evaporate by plac- 
ing the vessel either in a moderately hot oven or 
over a slow fire. 



[50] 



PILAFS 



12. CRACKED WHEAT PILAF 
WITH TOMATOES. 

• [DOMATESLI BOULGHOUE PlLAF.] 

Ingredients : 

Plain water 3 cupfuls. 

Cracked Wheat 1 cupful. 

Butter 1 tablespoonf ul. 

Tomatoes. . . 2 to 3, ripe (or 3 to 4 tablespoonf uls 
of canned tomatoes). 
Salt, to taste. 

Method : 

Heat the butter to burning point, add the 
tomatoes, and fry for 10 to 12 minutes ; then pour 
in the water gradually, and when this comes to a 
boiling point, add the cracked wheat, also the salt, 
and boil until done, when a piece of white muslin 
should be thrown over the vessel, under the lid, 
to prevent the steam from falling back into the 
pilaf. After ten minutes the pilaf should be 
stirred with the aid of a perforated spoon, and 
the dampness may be caused to evaporate by plac- 
ing the vessel in a moderately hot oven. 



[51] 



FISH 

[Baluck.] 

In the Orient, the varieties of fish are numer- 
ous and possess better flavors than most of their 
kind in other waters ; therefore, they have become 
an important article of diet, either as a part of 
certain dishes or by themselves, and are greatly 
esteemed. The method of preparation adds 
greatly to the delicacy of all fish food, and we trust 
we may be permitted to say, with a just and mod- 
est pride, that the proper treatment of fish for 
the table is an Oriental specialty. 

Besides being used as a more or less nourish- 
ing food, certain kinds of fisli are also prepared in 
the Orient as relishes in endless variety. We are 
glad to give in this book the recipes of the prin- 
cipal dishes of both kinds. 

Fish must always be fried in olive oil, if there 
is not a serious reason for doing otherwise, as it 
will turn an unpleasing color when fried in any 
other fat. 

[52] 



FISH 

In preparing fish dishes, care should be taken 
that the fish to be used are strictly fresh. This 
condition may be known by the following indica- 
tions : 

First of all, the redness of the gills — natural 
redness, not painted — and the brightness of the 
eyes, may be considered a good guide. 

Also, fish should be stiff, and the skin not blis- 
tered nor loose. 

Fresh fish are generally moist. One should 
be careful, however, to see that they have not been 
rendered so artificially. 

The eyes of fresh fish are never sunken into 
the head. A very unpleasant smell may also be 
considered as an unfavorable sign. 

As will readily be noticed, the recipes for fish 
dishes contained in this book require neither large 
varieties nor very big quantities of them; there- 
fore, it is recommended that small fish always be 
selected, for it is very often the case that the large 
fish are old and consequently tough. Therefore, 
they not only take a longer time to cook, but are 
also likely tQ be tasteless, while the small fish are 
quite on the contrary. 

[ 53 ] 



THE ORIENTAL COOK BOOK 





BAKED FISH. 






List of Fish Suitable for Baking. 


Bass 


Hake 


Shad 


Blue Fish 


Halibut 


Smelts 


Bream 


Herring- 


Sole 


Carp 


Lamprey 


Squeleague 


Eel 


Mackerel 


Sturgeon 


Flat Fish 


Mullet, Red 


Sword Fish 


Grayling 


Pike 


Tench 


Gurnet 


Plaice 


Trout 


Haddock 


Pollack 
Salmon 


Whiting 



1. BAKED FISH. 

[Baldck Plaki.] 

Ingredients : 

Fish 3 pounds. 

Garlic 1 head, bulbs peeled. 

Parsley 1 bunch. 

Tomatoes 3 ripe (or 4 to 5 tablespoonfuls 

of canned tomatoes). 

Lemon 1. 

Olive Oil 1/2 cupful. 

Flour 1 tablespoonful. 

Plain Water 1 cupful. 

Salt and pepper, to taste. 
Method : 

Lay the fish in a deep flat pan, after it is 
properly cleaned and washed; then bury it with 

[54] 



FISH 

the ingredients listed above, in the following man- 
ner: 

First of all, slice the tomatoes over the fish, 
then add the garlic, the bulbs of which must be 
well peeled. Blend the flour in the water into 
creamy thickness and pour over the fish, also sift 
the parsley after it is very finely cut, then pour 
on the olive oil and lemon juice. Season to taste, 
place the pan in a moderately hot oven, leaving 
it there until the contents are well baked. 

Serve either hot or cold, in own pan or on a 
platter over lettuce leaves, and garnish with pars- 
ley, sliced lemons and red radish. 



2. BAKED FISH. Another Style. 

[Baluck Plaki.] 

Ingredients : 

Fish 3 pounds. 

Onions 2, medium. 

Tomatoes 3, ripe (or 4 to 5 tablespoonfuls 

of canned tomatoes). 

Parsley 1 bunch. 

Mint % bunch. 

Olive Oil 1/2 cupful. 

Plain Water 1 cupful. 

Salt and paper, to taste. 

[55] 



THE ORIENTAL COOK BOOK 

Method : 

First of all, coat the fish slightly with oil and 
broil over slow fire, then lay it in a deep flat pan, 
over which should be placed the above listed in- 
gredients in the following manner : 

Slice the tomatoes and arrange over the fish, 
also the dry onions likewise. Sift over this the 
parsley and the mint, both of which mnst be very 
finely cut, then add the water and the oil. Season 
to taste and bake in a hot oven imtil done. 

Serve hot or cold, on lettuce leaves, and gar- 
nish with sliced lemons. 



3. BAKED FISH A LA "ARMENIA." 

[Ekmeni Baluck Plaki.] 

Ingredients : 

Fish 3 pounds. 

Butter 2 tablespoonfuls. 

Olive Oil ^/2 cupful. 

Onions 4, medium. 

Lemons 2. 

Eggs 3. 

Parsley 1 bunch. 

Curry 1 teaspoonf ul. 

Salt and pepper, to taste. 

[56] 



FISH 



Method: 

Clean the fish well and then cut from head to 
tail down the backbone, with the aid of a sharp- 
pointed knife. Cut these again into halves; salt 
and leave for one to two hours. Then, in one deep 
flat pan, put the butter and the olive oil together. 
In this mixture the chopped onions should be 
fried, not very brown. Over this arrange the 
pieces of fish which must be washed ; then add the 
eggs, well beaten, also the juice of the lemons and 
the parsley — cut fine. Sift the curry; season to 
taste and, after pouring on almost enough water 
to cover the ingredients, place the pan in a mod- 
erately hot oven and leave there until well baked. 

Use more lemon, if desired, when serving. 



4. STEAM BAKED FISH. 

[Baluck Boghou-Plaki.] 

Ingredients : 

Fish 3 pounds. 

Lemons 3. 

Olive Oil % eupf lal. 

Plain Water % cupful. 

Parsley 1 bunch. 

Salt and pepper, to taste. 

[57] 



THE ORIENTAL COOK BOOK 

Method : 

Clean the fish well, wash, lay in a vessel and 
pour over it the juice of the lemons, the olive oil 
and the water. After seasoning to taste, place 
the lid of the vessel on, upside down. The edge 
of the lid should then he sealed to the vessel with 
some batter, made of water and flour, in order 
to prevent the steam from escaping from the ves- 
sel. This done, put cold water in the hollow of 
the lid, as much as it will hold, and let the con- 
tents of the vessel siixaner over a moderate fire. 
When the water in the hollow of the lid comes to 
a boil or becomes very hot, take it out with the 
aid of a sponge and put cold water in instead. At 
the end of the third change of this sort, the fish 
may be considered well baked. Ser\^e hot with 
some very finely cut parsley sifted over it. 

5. ROYAL BAKED FISH. 

["Hunekiae" Baluck Plaki.] 
Ingredients : 

Red Mulletts 12, small. 

Biscuits 12. 

Parsley 1 bunch. 

Garlic 1 head, bulbs peeled. 

Lemons 3. 

Red Wine 1 cupful. 

Salt and pepper, to taste. 
[58] 



FISS 



Method : 

Clean the fish properly and arrange side by 
side in a small, deep, flat pan, the bottom of which 
must be covered with one-half part of the finely 
crushed biscuits. Over this pour the wine and the 
juice of the lemons ; also add the garlic, the bulbs 
of which must be peeled clean. Then sift over the 
finely cut parsley, season to taste, and, after cover- 
ing the whole with plain water and with the rest 
of the crushed biscuits, bake in a moderately hot 
oven until done; the indication of which is the 
lowering of the water below the surface of the in- 
gredients. Serve hot. 



6. ''SULTANA" OVEN-BAKED FISH. 

["Sultana" Baltjck Fouboun.] 

Ingredients : 

Fish 3 pounds. 

White Wine 2 eupfuls. 

Olive Oil 2 tablespoonf uls. 

Garlic 1 head, bulbs peeled. 

Biscuits 12, crushed. 

Parsley 1 bunch. 

Salt and pepper, to taste. 



[59] 



THE ORIENTAL COOK BOOK 

Method : 

Clean the fish properly ; slice into pieces about 
two inches thick and leave in salt for one to two 
hours. Then wash the slices once more and ar- 
range, side by side, in a deep, flat pan, over a layer 
of well crushed biscuits. This done, pour upon 
the fish, first the wine, then the olive oil and the 
juice of the garlic. After seasoning to taste, sift 
over the finely cut parsley; cover the whole with 
the rest of the crushed biscuits and bake in a mod- 
erately hot oven. The baking should be closely 
watched, and every ten minutes the surface must 
be dampened with a little water. Sei^e hot, with 
lemon. 



BROILED FISH. 

List of Fish Suitable for Broiling, 



Anchovies 


Grayling 


Scubs 


Bass 


Hake 


Shad 


Blue Fish 


Halibut 


Squeleagues 


Butter Fish 


Mackerel 


Sword Fish 


Flounders 


Mullet, Red 
Salmon 


Whiting 



[60 1 



FISH 
7. BROILED FISH. 

[Baxuck Scaka.] 

Ingredients : 

Fish 2 pounds. 

Butter 1/2 tablespoonful. 

Lemon 1. 

Parsley % buneh. 

Salt, to taste. 
Method : 

Cleanse the fish properly — small ones, whole 
and large ones, in slices convenient to serve, or 
split in two parts, from head to tail — then rub each 
piece with salt, inside and out, and leave aside for 
two hours before broiling. When ready to broil, 
wash and dry each slice, coat with butter, and broil 
both sides on a gridiron over or in front of a mod- 
erate fire. Serve on lettuce leaves, and garnish 
with parsley, sliced lemons and red radishes. 

Either one of the following sauces, suitable 
for broiled fish, may be served with the above, if 
desired : 

Sauce A : Pour olive oil over the broiled fish, 
and squeeze lemon separately on it or beat the 
two together. 

Sauce B: Mix well two tablespoonfuls of 
olive oil with the juice of two lemons and yolks of 

[61] 



THE ORIENTAL COOK BOOK 

two hard boiled eggs, also one-half bunch of pars- 
ley, very finely cut. 

Sauce C : Boil one-half cupful of water with 
a little salt, then take it away from the fire and 
blend with — gradually beating into it — two 
table spoonfuls of olive oil and the juice of two 
lemons. 

8. "MY HUSBAND'S" FAVORITE 
BROILED FISH. 

["CoDJAM Beyendi" Baluck Scaka.] 

Ingredients : 

Blue Fish or Bass 2 pounds. 

Onion 1, medium. 

Parsley 1/2 bunch. 

Vinegar 1 tablespoonful. 

Plain Water 1/2 cupful. 

Lemons 2. 

Olive Oil 1 tablespoonful. 

Salt and pepper, to taste. 

Method : 

Cleanse the fish properly, cut in pieces con- 
venient for sei-ving, and lay aside after rubbing 
with salt, two hours before broiling. When ready, 
wash and dry each piece with cloth, and, after dip- 
ping lightly into flour, broil on both sides on a grid- 

[62] 



FISH 



iron over moderate fire. Then chop the onion very 
fine and lay in a pan ; arrange over this the broiled 
pieces of the fish; sprinkle the finely cut parsley 
on top, and after pouring the vinegar and the wa- 
ter over the whole, simmer on moderate fire until 
all the water is evaporated. Serve hot with lemon 
and olive oil, to taste. 

9. GRILLED FISH ON SKEWERS. 

[Baluck Shish Kebab.] 

Ingredients : 

Fish 2 pounds. 

White Wine 1 cupful. 

Butter 1^ tablespoonf ul. 

Lemon 1. 

Olive Oil 1 tablespoonf ul. 

Salt and pepper, to taste. 
Method : 

Cleanse the fish properly and cut in walnut- 
size squares in such way as to have skin left on 
one side of each piece, if possible. Season this 
with salt and pepper and leave in the wine for two 
hours. Then arrange the pieces on skewers (8 to 
10 on each), piercing them through the sMn side 
(the pieces without skin should be placed between 
those with skin). The deliciousness of this Kebah 

[63] 



THE ORIENTAL COOK BOOK 

will be enhanced by placing laurel leaves between 
the fish pieces or by burning them on the fire be- 
neath the skewers, at the time of broiling. This 
done, the fish pieces on the skewers should be 
slightly rubbed with butter and broiled over slow 
fire until well done. Serve hot over green leaves 
and with lemon and olive oil, to taste. 

This Baluch Sliish-Kehab may also be served 
with either of the sauces described in Style No. 7, 
under this chapter. 





FRIED FISH. 




List of Fish Suitable 


for Frying. 


Anchovies 


Gudgeons 




Pollack 


Bass 


Haddock 




Scubs 


Blue Fish 


Hake 




Shad 


Butter Fish 


Halibut 




Skate 


Carp 


Ling 




Smelts 


Cod 


Mackerel 




Soles 


Eel 


Mullet, Red 




Squeleagues 


Flat Fish 


Perch 




Sword Fish 


Flounders 


Pike 




Trout 


Grayling 


Plaice 




Whiting 



[64] 



FISH 



10. FRIED FISH. 

[Baluck Tava.] 

Ingredients : 

Fish 2 pounds. 

Flour 1 cupful. 

Eggs 2. 

Butter (or Olive Oil) , .2 tablespoonfuls (or more). 
Salt and pepper, to taste. 

Method : 

Cleanse the fish properly, wash and dry well, 
and cut into pieces convenient for serving. Season 
with salt, to taste. This done, the pieces may 
either be dipped into flour (finely crushed biscuit 
will also serve the purpose) or in a medium, thick 
batter made of flour and plain water blended with 
the eggs. Then fry in plenty of hot butter^ — olive 
oil preferred — until both sides are well browned. 
When serving, garnish with parsley and sliced 
lemons. 

Note that fish frying should be started on a 
slow, but finished on a strong, fire. This method 
will help to fry the fish thoroughly, and at the 
same time make it very crisp. 



[65] 



THE ORIENTAL COOK BOOK 



11. "BAKALIARO" FRIED. 

[A Favorite Grecian Dish of Dried Fish.] 

Ingredients : 

Dried Fish 1 poi;ncl, of Smoked Haddock. 

Olive Oil 3 tablespoonfuls. 

Flour 1 tablespoonful. 

Eggs ...2. 

Garlic 1 head, the juice. 

Vinegar 2 tablespoonfuls. 

Method : 

Cut the dried fish into pieces suitable for 
serving and soak in plain water over night. When 
ready, boil it in fresh water for ten to fifteen min- 
utes, and take the skin off. Also wash the pieces 
clean of salt, if any remains. Then make a thin 
batter of the flour and the eggs. Dip the fish into 
this and fry in the olive oil until rosy in color. 

This dish may be served as it is, with a vege- 
table salad, but the Greeks prefer it with a sauce 
made of the juice of garlic mixed with vinegar, in 
a desirable proportion. 



[66] 



FISH 



BOILED FISH. 
List of Fish Suitable for Boiling. 



Bass 


Halibut 


Skate 


Blue Fish 


Lamprey 


Soles 


Bream 


Mackerel 


Squeleagues 


Butter Fish 


Pike 


Sturgeon 


Carp 


Pollack 


Sword Fish 


Eei 


Salmon 


Trout 


Flounders 


Scubs 


Turbot 


Haddock 


Shad 


Weak Fish 


Hake 




Whiting 



12. BROILED FISH. Armenian Style. 

[Eemeni Baxuck Tibit.] 

Ingredients : 

Fish 2 pounds. 

Eggs 3. 

Lemons 2. 

Butter 2 tablespoonfuls. 

Parsley 1 bunch. 

Bread 6 to 8 slices. 

Salt and pepper, to taste. 

Method : 

Cleanse the fish properly and leave in salt for 
one to two hours. When ready, wash it well and 
boil in plain water — barely covering it — until 
nearly done. Then fry the bread slices in butter, 

[67] 



THE ORIENTAL COOK BOOK 

on both sides, and arrange side by side in a deep, 
flat pan. This done, take the water in which the 
fish was boiled, and niix with it the beaten eggs 
and the juice of the lemons, also add the very 
finely cut parsley, and with one-half of this mix- 
ture moisten the fried bread in the pan. Over this 
lay the boiled fish and pour over the rest of the 
mixture. Now it is ready to simmer on very slow 
fire, until well done. Serve when hot. 



13. BOILED FISH. Another Style. 

[BAiucK Hashlama.] 

Ingredients : 

Fish 2 pounds. 

Garlic 1 bead, bulbs peeled. 

Olive Oil 2 tablespoonfuls. 

Wine 1/2 cupful. 

Plain Water 1/2 cupful. 

Lemons 2. 

Parsley 1 bunch. 

Salt and pepper, to taste. 

Method : 

Cleanse the fish properly, leave in salt for one 
to two hours, then wash and dry with a cloth. This 
ready, crush the garlic and frj^ it in the olive oil 
in a deep pan. Over this lay the fish and, after 

[68] 



FISH 



adding the water, the wine, the juice of the lemons 
and the parsley — well chopped — season to taste 
and boil over moderate fire. Serve hot. 



14. BOILED FISH 

WITH MAYONNAISE. 

[Baluck Hashlama Tebbiehli.] 

Ingredients : 

Fish 2 pounds. 

Parsley 2 bunches. 

Eggs 3. 

Lemons 2. 

Olive Oil 2 tahlespoonf uls. 

Salt and pepper, to taste. 

Method : 

Cleanse the fish properly, and lay aside from 
one to two hours, then wash well and boil over 
moderate fire in water that barely covers it. When 
done, lay the fish on lettuce leaves on a platter and 
serve with mayonnaise made in the following 
manner : 

Cut the parsley very fine and press well, then 
combine with the yolks of the eggs, the olive oil, 
the juice of the lemons, and salt and pepper. 



[69] 



THE ORIENTAL COOK BOOK 
15. STUFFED MACKEREL. 

[ISCUMERUE DOLMA.] 

Ingredients : 

Mackerel 6, small. 

Olive Oil 3 tablespoonf Ills. 

Dry Onions 5, medium. 

Lemon 1. 

Eggs 2. 

Parsley 1 bunch. 

Curry 1 pinch. 

Flour 2 tablespoonf uls. 

Salt and pepper, to taste. 

Method : 

Clean the fish properly, put in hot water for 
ten to fifteen minutes to cause them to become 
slack; then cut off the heads and break the back- 
bones at the tail. After rolling them on a board 
under the palm of the hand, pull the backbones out 
very carefully through the neck ends, then wash, 
ready for stuffing. This done, prepare the follow- 
ing stuffing: 

Chop the onions and fry them nearly brown 
in part of the olive oil, then add the parsley — 
finely cut — the curry, the salt and pepper to taste. 
With this mixture stuff each fish, and after dip- 
ping them in a batter made of the beaten eggs and 

[70] 



FISH 

the flour (finely crushed biscuits will serve the 
purpose) fry in plenty of hot olive oil. Serve hot, 
garnished with greens and lemon. 

16„ STUFFED MACKEREL. 
Another Style. 

[ISCUMEEUE DOLMA.] 

Ingredients : 

Mackerel 6, small. 

Dry Onions 4, medium. 

Green Onions 6. 

Lemon 1. 

Parsley 1 bunch. 

Butter 2 tablespoonfuls. 

Royal Paper 6 pieces. 

Salt and pepper, to taste. 

Method : 

After preparing the mackerel for stuffing ac- 
cording to directions given in the preceding recipe, 
No. 14, make the following mixture ready for 
stuffing : 

Chop the dry and green onions well, also the 
parsley, and mix with the butter, the juice of the 
lemon and salt and pepper to taste. With this 
stuff the fish and wrap them in oiled paper (Royal 
Paper) which should be cut suitably — the ends 

[71] 



THE OEIENTAL COOK BOOK 

folded in after wrapping. When all is ready, rub 
a little more oil over the wrapping and bake on a 
gridiron over a mild fire. 
Serve hot, with lemon. 

17. FISH CROQUETTES. 
Oriental Style. 

[Baluck Keofteh.] 

Ingredients : 

Fish 2 pounds. 

Eggs 3. 

Parsley 1 bunch. 

Biscuits 10 or 12, crushed. 

Butter (or Olive Oil) . .2 tablespoonfuls (or more). 
Salt and pepper, to taste. 
Method : 

Clean the fish properly and boil in plain water 
until nearly done, then mince well and mix with 
the eggs. Add the parsley well chopped, and sea- 
son to taste ; after putting it into forefinger shapes 
and sizes or into egg-sized pieces, either in round 
or flat form, dip in the finely crushed biscuits and 
fry in plenty of hot butter or olive oil. 

Dish out these Keofteh on lettuce and garnish 
with green mint, parsley or sliced lemons, serve 
with either of the sauces described in Style No. 7 
in this chapter. 

[72] 



FISH 

PICKLED AND SALTED PISH. 
List of Fish Suitable for Pickling and Salting. 

Anchovies Mackerel Sword Fish 

Blue Fish Mullet, Red Trout 

Herrings Salmon 

18. SALTED FISH. 

[TCHEEEZ BAIiUCK.] 

Ingredients : 

Fish 5 pounds. 

Salt 5 pounds. 

Garlic 1 head. 

Method : 

Cut off the head and tail, clean properly, split 
in two, lengthwise, take ont the backbone and slice 
pieces of about one inch in thickness in such a way 
as to leave each piece with skin on one side. Salt 
all the pieces thickly and leave for twenty-four 
hours, after which time they should be put in a 
small wooden keg and covered with a cloth. After 
ten to fifteen days, the fish may be considered 
ready for serving as a relish. 

It is well to rub the juice of one head or more 
pressed garlic over the slices, when they are left 
in the salt at the beginning. 

[73] 



THE ORIENTAL COOK BOOK 



19. PICKLED FISH. 

[TouKSHOU Baluck.] 

Ingredients : 

Fish 5 pounds. 

Salt 5 pounds. 

Method : 

Cut the head off of the fish and salt them 
heavily, leaving them in a basket for twenty-four 
hours. Then take and shake them one by one, 
and arrange closely in a small keg, one alongside 
of another, salting each row. This done, place a 
fitting board over the fish, and on top of this a 
heavy weight— by this means causing the oil in 
the fish to be pressed out. This oil must be ab- 
sorbed and removed with the aid of cotton, every 
day or so, until there is no more given out. 

After ten to fifteen days the fish may be con- 
sidered ready for serving as a relish. 



[74] 



FISH 



20. PICKLED FISH. Another Style. 

[Salamoue Baluck.] "Palamoud." 

Ingredients : 

Spanish Mackerel 5 pounds. 

Salt 5 pounds. 

Method : 

Cleanse the mackerel properly, cut the heads 
off and slice into round pieces of two-inch thick- 
ness and with the aid of a wire take out the mar- 
row in the backbone. This done, wash each piece 
well and, after dipping in salt, place in a small 
keg side by side. Salt each row lightly and ar- 
range the next row on the top of the first, and so 
on. Then place a fitting board over the fish and 
cause it to be pressed down with the aid of a heavy 
weight. In a few days oil and water is to be seen 
coming out of the fish slices. This should be ab- 
sorbed and removed with cotton, until it dis- 
charges no more. 

But in case water does not come out of it, use 
a still heavier weight and pour some salty water 
over the fish. 

After ten to fifteen days the fish may be con- 
sidered ready for serving as a relish. 

[75] 



THE ORIENTAL COOK BOOK 



21. SARDINES. 

[Sabdela.] 

Ingredients : 

Herrings 5 pounds. ) ,, . 

Salt 5 pounds. } ^^^^ ^° proportion. 

Method : 

Without cleansing the insides of the herrings, 
wash them with plain water, and, after covering 
the bottom of a wooden keg with salt, to a thick- 
ness of one inch, arrange them side by side very 
closely and salt each row. Do this until the brim 
of the barrel is reached. Over this then place a 
fitting board and cause the fish to be pressed down 
with the aid of a heavy weight. When oil and wa- 
ter are seen discharging from the fish, the mixture 
must be sponged off immediately, and the process 
repeated as often as necessary for ten to fifteen 
days, at the end of which time the sardines may 
be considered ready for serving as a relish. 



[76] 



OYSTERS 

[MiDIA.] 

1. BAKED OYSTERS. 

[Midi A Plaki.] 

Ingredients : 

Oysters 2 dozen. 

Ripe Tomatoes 3 (or 4 to 5 tablespoonfuls 

of canned tomatoes). 

Olive Oil 3 tablespoonfuls. 

Flour 1 tablespoonf ul. 

Grarlic 1 head, bulbs peeled. 

Lemons 1 or 2. 

Plain Water % cupful or 1. 

Salt and pepper, to taste. 

Method: 

In a deep flat pan place all of the above in- 
gredients — taking the juice of the lemon, making 
a batter of the flour, and either pressing the toma- 
toes or slicing them fine. Season the whole to 
taste, adding the olive oil and garlic with the wa- 
ter. This mixture should be simmered for twenty 
to twenty-five minutes, when the oysters should be 
put in, arranging side by side. Then continue sim- 

[77] 



THE ORIENTAL COOK BOOK 

mering for fifteen to twenty minutes longer, in a 
hot oven. 

Serve this hot or cold, with more lemon, if 
desired. 



2. BAKED OYSTERS. Another Style. 

[MiDIA Plaki.] 

Ingredients : 

Oysters 2 dozen. 

Garlic 1 head, bulbs peeled. 

Parsley 1 bunch. 

Olive Oil 3 tablespoonfuls. 

Ripe Tomatoes 3 (or 4 to 5 tablespoonfuls 

of canned tomatoes). 

Plain Water 1 cupful. 

Salt and pepper, to taste. 

Method : 

Mix the above ingredients in like manner as 
described in the preceding recipe and boil them 
for fifteen to twenty minutes over a moderate fire. 
Then arrange the oysters in the same vessel, and 
continue cooking fifteen to twenty minutes longer 
in a hot oven. 

Serve hot or cold with lemon. 



[78] 



OYSTEES 



3. OYSTERS BAKED 

WITH TOMATOES. 

[Media Plaki Domatesli.] 

Ingredients : 

Oysters 2 dozen. 

Dry Onions 3, medium. 

Eipe Tomatoes 5 (or 6 to 7 tablespoonfuls 

of canned torbatoes). 

Parsley 1 bunch. 

Garlic 1 head, bulbs peeled. 

Olive Oil 2 tablespoonfuls. 

Plain Water y2 cupful. 

Salt and pepper, to taste. 

Method : 

Slice tlie onions and the tomatoes and arrange 
them alternately on top of one another in a mod- 
erately deep vessel ; to this add the rest of the in- 
gredients — the parsley finely cut, and boil on 
medium fire until nearly done. Then add the oys- 
ters, season to taste, and continue simmering on 
a slow fire or in a hot oven for fifteen to twenty 
minutes. 

Serve hot or cold, with lemon. 



[79] 



THE ORIENTAL COOK BOOK 



4. REGAL STYLE BAKED OYSTERS. 

[HUKUMEDAE MiDIA PLAKI.] 

Ingredients : 

Oysters 11/2 dozen. 

Tomatoes 9, ripe. 

Garlic 1 head, peeled and pressed. 

Parsley 1 bunch. 

Olive Oil 3 tablespoonfuls. 

Biscuits 6 to 8, crushed. 

Salt and pepper, to taste. 

Method : 

Cut the tomatoes into halves, cross-wise, and 
arrange them side by side in a deep, flat pan, the 
cut surfaces upward ; place one oyster on each half 
of the tomatoes, also add evenly the pressed gar- 
lic and the finely cut parsley; season to taste and 
pour the olive oil over the whole. Then, after 
lightly covering the entire surface with the crushed 
biscuits, bake in a moderately hot oven until done. 
Serve hot or cold, with lemon, if desired. 



[80] 



OYSTERS 



5. FRIED OYSTERS. 

[Media Tava.] 

Ingredients : 

Oysters 2 dozen. 

Biscuits 6 to 8, crushed. 

Butter or Olive Oil 2 to 3 tablespoonfuls, 

respectively. 

Whiskey 1 tablespoonful. 

Salt and pepper, to taste. 
Sauce : 

Olive Oil 1 tablespoonful. 

Vinegar 1 tablespoonful. 

Garlic 5 to 6 bulbs, peeled and pressed. 

Method : 

One hour before frying, roll the oysters either 
in flour or in very finely crushed biscuits, season 
to taste, and leave on a piece of white muslin to 
absorb the surplus moisture. When ready to fry, 
sprinkle the whiskey over them ; then remove from 
cloth and fry in plenty of hot butter or olive oil — 
the latter preferred. 

Serve these garnished with parsley, and serve 
with a sauce made of the ingredients given above. 
For this, thoroughly mix the olive oil, vinegar and 
the juice of the garlic, adding a pinch of salt. 



[81] 



THE ORIENTAL COOK BOOK 



6. FRIED OYSTERS. Another Style. 

[Media Tava.] 

Ingredients : 

Oysters 2 dozen. 

Flour 1 tablespoonf 111 or more. 

Eggs 3. 

Whiskey 1 tablespoonful. 

Butter or Olive Oil 2 to 3 tablespoonf uls, 

respectively. 
Salt and pepper, to taste. 

Method: 

After preparing the oysters for frying accord- 
ing to the foregoing recipe, No. 5, make some mod- 
erately thin batter of the yolks of the eggs and the 
flour, and coat the oysters with it. Then start fry- 
ing them in the butter or olive oil first on a slow 
fire, but later on a more vigorous one. This 
method of frying will help the oysters to become 
thoroughly done and very crisp. 

This style of fried oysters may be served also 
with the same kind of sauce described in the pre- 
ceding style. No. 5. 



[82] 



OYSTERS 



7. STUFFED OYSTERS. (Mussels.) 

[Media Dolma.] 

Ingredients : 

Oysters in shell 2 dozen. 

Dry Onions 1 for each oyster. 

Rice 1/2 cupful. 

Pistachio Nuts I/2 cupful, minced. 

Cloves 3 to 4 pieces. 

Olive Oil 3 tablespoonfuls. 

Tomatoes. . . 3 to 4, ripe (or 4 to 5 tablespoonfuls 
of canned tomatoes). 

Parsley 1 bunch. 

Salt and pepper, to taste. 

Method : 

Select large oysters in the shells, scrape and 
wash the shells well, and open carefully without 
breaking them wholly apart, leaving each oyster 
attached to one-half of the shell and the other half 
empty, ready for stuffing. Then prepare the fol- 
lowing mixture: 

After you have taken the right number of 
onions, chop them all fine and fry in olive oil until 
brown. To this add the rice, which must be well 
cleansed and washed — the pistachio, the cloves and 
the parsley, also cut very fine. Season to taste, 
mix well, and continue frying all together for fif- 
teen to twenty minutes. 

[83] 



THE ORIENTAL COOK BOOK 

When this mixture is sufficiently cold, stuff 
the empty halves of the shells with it, then press 
the two halves together again, as before, and pack 
closely, one layer on tojD of another, in a deep ves- 
sel. When this is done, place a plate upside down 
over the stuffed shells, as a weight, to prevent 
their mingling together as they are being boiled. 
Place the vessel on a slow fire for ten or twelve 
minutes, then remove the plate temi)orarily, slice 
the tomatoes over the shells, cover with water, re- 
place the plate, and boil on a medium fire until 
the rice is well done. 

Serve either hot or cold, with lemon, if de- 
sired. In eating these stuffed oysters, the shells 
should be opened and the contents removed either 
with a fork, or, better still, with a spoon. 

8. OYSTER-STUFFED TOMATOES. 

[Midi ATI Domates Dolma.] 

Ingredients : 

Oysters 1 dozen. 

Tomatoes 1 dozen, larare and round. 

Dry Onions 3 to 4. medium. 

Garlic 4 to 5 bulbs, peeled. 

Parsley 1 bunch. 

Biscuits 5 to 6, finely crushed. 

Salt and pepper, to taste. 
[ 84 ] 



OYSTERS 



Method : 

First of all, prepare the stuffing in the follow- 
ing manner : Chop the oysters, onions, garlic and 
parsley well together ; then add the biscuits finely 
crushed, and season to taste. This done, prepare 
the tomatoes, thus: 

Cut each tomato at the top, nearly all the way 
around, but leaving the top attached to the rest, 
in Older to act as a lid; then dig out the insides 
with the aid of a pointed knife or a spoon. They 
should then be stuffed lightly with the mixture, 
and each stuffed tomato pierced with a fork to en- 
able it to cook thoroughly and quickly. When all 
tomatoes are stuffed, pack them closely side by 
side, in a deep, flat pan, covering the top with a 
little crushed biscuits. After pouring plain water 
over the whole, nearly up to the top, place in a 
moderately hot oven until done. 



[85] 



LOBSTER 

[Stacoz.] 

The Preparation of Lobster 
For Boiling, Broiling and Other Purposes. 

First of all, it is better that the lobsters should 
be secured when alive, and especially those that 
are active, with the shells clear and of medium 
size. Then, before placing them in water for boil- 
ing, or over a fire, for broiling, see that the claws 
are well plugged at the joints, with small wooden 
plugs. Also that the tails are well folded inward 
over the bellies, to prevent the soft flesh — which is 
almost in liquid form when the lobster is alive — 
from being discharged from the shells. It is only 
by this means that good results are obtained in 
boiling or broiling lobsters. Without the use of 
the plugs or of the folding of the tail inward, lob- 
sters will discharge their liquid flesh, leaving the 
whole shell almost empty. 

If many of them are to be boiled at one time, 
it is better to arrange them tightly, side by side, 
in a deep vessel, set over their turned tails, and 

[86] 



LOBSTEES 



pour boiling water on to kill them instantly. Then 
boil them in the regular way. 

Lobsters must be put in boiling water head 
first, and should not be boiled too long, because 
long boiling will make the flesh harder and 
thready. Lobsters should also be broiled quickly 
over a moderate fire. 

Boiled lobsters turn to a red color, which is 
quite a sure sign of their being done. 

For baking and salad purposes, lobsters 
should first be boiled or broiled and then used, of 
course, after taking the flesh out of the shells. 

1. BOILED LOBSTER 

WITH MAYONNAISE. 

[Stacoz Hashlama, Teebeehli.] 

Ingredients : 

Lobsters 2. 

Salt 1 tablespoonful. 

Sauce: 

Olive Oil 2 tablespoonf uls. 

Eggs 3. 

Lemons 2. 

Parsley 1 bunch. 

Salt and pepper, to taste. 

[87] 



THE ORIENTAL COOK BOOK 

Method : 

Have plenty of water — salted quite freely — 
boiling in a deep vessel; then, after plugging the 
claws and folding the tail inward over the belly, 
dip the lobsters into the water and boil for twenty 
or twenty-five minutes. 

Serve it either by cutting the whole into two 
parts or by taking the meat out of the shells. Dish 
out on lettuce and use the following mayonnaise 
sauce : 

Mix the olive oil, the juice of the lemons, the 
yolks of the hard boiled eggs, and the parsley — 
cut fine — until all are well blended. Season to 
taste. 

2. LOBSTER SALAD. 

[Stacoz Salata.] 
Ingredients : 

Lobsters 2. 

Salt 1 tablespoonful. 

Sauce (Style A) : 

Olive Oil 2 tablespoonfuls. 

Lemons 2. 

Sauce (Style B) : 

Walnuts 3 to 4, shucked and chopped. 

(j^arlic 4 to 5 bulbs, pressed. 

Vinegar 1 tablespoonful. 

Olive Oil 1 tablespoonful. 

Parsley 1 bunch. 

Salt and pepper, to taste. 
[88] 



LOBSTEES 



Method : 

After boiling the lobsters as directed in the 
foregoing recipe, No. 1, take the meat out of the 
shells, serve on lettuce, and use over it either Sauce 
Style A, which is plain olive oil and lemon juice, 
sprinkled over the lobster and seasoned to taste; 
or the Sauce Style B, which is prepared in the fol- 
lowing way : 

Take the walnut and the garlic and mince them 
well together; with this mix the vinegar. Then 
add the olive oil, the well cut and pressed parsley 
and season to taste. 



3. BROILED LOBSTER. 

[Stacoz Scaba.] 

Ingredients : 

Lobster 1. 

Salt 3 to 4 pinches. 

Method : 

To broil lobster, it is better first to prepare 
it as if for boiling, as directed in the preceding 
style. No. 1, and after immersing it into boiling 

[89] 



THE ORIENTAL COOK BOOK 

salty water, in order to destroy life instantly, take 
it out and broil on a moderate fire. When ready, 
serve with either the mayonnaise sauce (see Lob- 
ster No. 1) or with the sauce styles A or B (see 
Lobster No. 2). 



4. BAKED LOBSTER. 

[Stacoz Plaki.] 

Ingredients : 

Lobsters 2. 

Crackers 10 to 12. 

Parsley 1 bunch. 

Garlic 1 head, bulbs peeled. 

Lemons 2. 

Red Wine y2 to 1 cupful. 

Salt and pepper, to taste. 

Method : 

Boil the lobster, as directed in recipe 1, take 
the meat out of the shells, and chop finely. Then 
cover the bottom of a small deep vessel with one- 
lialf of the finely crushed crackers, and place the 
chopped lobster over it. To this add the wine, the 
juice of the lemons, also the garlic, and over this 
sift the finely chopped parsley. Season to taste, 

[90 J 



LOBSTEES 



and after barely covering the whole with, plain 
water and the remaining half of the crushed crack- 
ers, bake it in a moderately hot oven until done, 
the indication of which is the lowering of the 
water much below the surface of the ingredients. 
Serve hot. 



[91] 



MACARONI 

[Makakna,] 

Macaroni is not originally an Oriental dish, 
but it is used there, or rather in large cities of the 
Orient, quite extensively. 

Still, this farinaceous preparation is replaced 
by the Orientals with a preparation of similar 
character, called Shehri, which is none other than 
the well-known noodles. 

The Oriental noodles (Shehri) is composed 
of pure wheat flour and eggs — (3 to 4 eggs for 
each pound of flour) — made into a verj^ stiff paste 
with plain water. This paste is shaped into small 
cakes, and opened flat with the aid of a roller, into 
12 to 15 inches in diameter, one-eighth of an inch 
or less in thickness. When nearly drj^, these are 
piled 5 to 6 deep and cut with a sharp knife into 
2 to 21/4 inch lenghts and about one-eighth of an 
inch wide. When all the dried batter is thus 
chopped, it is spread over metal trays and dried 
further in the sun. Later the trays are placed in a 

[92 1 



MACAEONI 



hot oven for still more drying, to avoid the least 
dampness that may have remained. 

As it is readily seen, this process of making 
of the Oriental Shehri is quite old-fashioned, and, 
like most things Oriental, it has been kept un- 
changed by the slumber of self-seeking pleasure 
and content for centuries. 

Nowhere else in the world, it seems, the say- 
ing, '^Let well enough alone," has had more ad- 
herents than in the Orient. 

1. BOILED MACARONI. 

[Makajbna Sadeh.] 

Ingredients : 

Macaroni V2 pound. 

Broth 3 to 4 cupfuls. 

* Balkan Cheese. 4-5 tablespoonfuls, grated. 

Butter 1 tablespoonf ul. 

Salt and pepper, to taste. 

Method : 

To one part of macaroni use six parts of wa- 
ter, boil on a moderate fire until half done and 
strain well. Then add an equal part of broth to it, 

* See Special List of Oriental Ingredients. 
[ 93 ] 



THE ORIENTAL COOK BOOK 

season to taste and continue boiling until all the 
water evaporates. This done, add one-half of the 
well-grated Balkan Cheese to the macaroni and 
shake well. Then pour over the whole the butter, 
heated, and when ready to serve, spread over the 
remainder of the grated cheese. 

The Balkan Cheese may be substituted with 
a local variety. 

2. MACARONI OVEN-BAKED. 

[Makabna Fouroun.] 

Ingredients : 

Macaroni -V^ to % pound. 

Butter 2 tablespoonf uls. 

Crackers 8 to 10, crushed. 

Salt and pepper, to taste. 

Method : 

Take six measures of plain water to one meas- 
ure of macaroni, boil until nearly done, strain well 
and leave to cool. Then grease the inside of a 
fiat pan with a little butter, and put the macaroni 
into it. Season to taste, add the one-half of the 
butter in melted condition, spreading over the 
whole the well-ciiished crackers. This done, place 
the pan over a slow fire for 10 to 15 minutes. 

[94] 



MACARONI 



After this the remaining butter should be heated 
to the burning point and poured over the maca- 
roni, and the pan placed in a moderately hot oven, 
until the surface of its contents is well browned. 



3. MACARONI WITH HASH. 

[E[eymai,i Makaena.] 

Ingredients : 

Macaroni %-% pound. 

Minced Meat y^ pound, lamb. 

Butter 1 to 1^ tablespoonfuls. 

Cinnamon 2 pinches, powdered. 

Salt and pepper, to taste. 

Method : 

Take one part macaroni and boil it well in six 
parts of water. Then, after straining, add to it 
the butter and place on a slow fire until all the 
water is evaporated. This done, take a separate 
deep pan and put into it alternately and in two to 
three layers the macaroni and the minced boiled 
meat, which is better if fried first in butter, mean- 
while seasoning the whole to taste with the salt 
and pepper and cinnamion. Finally, place the pan 
in a moderately hot oven until the surface is 
browned. 

[95] 



THE ORIENTAL COOK BOOK 



4. * ORIENTAL NOODLES. 

[Shehbi.] 

Ingredients : 

Shehri 1/2 pound. 

Butter 1 to 11/2 tablespoonfuls. 

Hard Cheese 2 tablespooufuls, grated. 

Salt and pepper, to taste. 

Method : 

Take one measure of Shehri, and boil in four 
to five times the quantity of water, pouring in the 
Shehri when the water is boiling. When it is al- 
most done, strain and add to it the butter after 
heating it to the burning point. Then place the 
vessel containing the Shehri in a moderately hot 
oven until the remaining water evaporates. 

* See Special List of Oriental Ingredients. 



[96 J 



MACARONI 



5. * ARMENIAN ' ' HERISS A. ' ' 

[Keshkegh.] 

Note. — "Herissa" is to the Armenians what Turkish Pilaf la 
to the Turks — their national dish. 

Ingredients : 

Meat 1 pound, of lamb or chicken. 

t Wheat (special) — 

3 eupfuls (not cracked but pounded). 

Broth 8 to 10 eupfuls. 

Butter 2 tablespoonfuls (or more) . 

Cinnamon 3 pinches. 

Salt and pepper, to taste. 

Method : 

Take eitiier fillet of lamb or chicken, or turkey 
meat (without bones), boil for an hour or longer, 
and shred into very fine thready pieces, with your 
fingers. Then take the special wheat, prepared for 
this purpose, in quantity designated above, and 
which must be soaked in water for eight to ten 
hours previous to the boiling, and after seasoning 
the meat and the wheat with salt, boil in one-half 
of the broth in a big vessel, gradually adding the 
rest of the broth. During the process of boiling, it 

* See Special List of Oriental Ingredients, 
t See Special List of Oriental Ingredients. Barley may be 
used instead. 

[97] 



THE ORIENTAL COOK BOOK 

is necessary to stir and pound the mixture con- 
tinually, with the aid of a heavy wooden spoon, 
until such time when the meat threads almost be- 
come melted. 

When serving in plates, pour over each share 
hot butter and shake pepper and powdered cinna- 
mon to taste. 

6. SPAGHETTI WITH SAUCE. 

[SaLTZALI ISPEGHETTL] 

Ingredients : 

Spaghetti ^ pound. 

Plain Water 2 cupfuls (or more). 

Butter 1 tablespoonf ul. 

Tomatoes 2 ripe, (2 to 3 tablespoonf uls 

of canned tomatoes). 
Salt, to taste. 
Method : 

Heat the butter and in it cut the tomatoes, al- 
lowing to fry for 10 to 12 minutes ; then add grad- 
ually the plain water, and when the whole begins 
to boil, throw in the spaghetti cut into three to 
four inch lengths. Season to taste and boil over 
a medium fire until done, and the water nearly 
evaporates. Two peeled bulbs of garlic if boiled 
with this spaghetti will add much to its flavor. 

Serve with or without grated hard cheese. 

[98] 



MACAEONI 



7. SPAGHETTI WITH SAUSE. 

Another Style. 

[Saltzali Ispaghetti.] 

Ingredients : 

Spaghetti 1/2 pound. 

Plain Water 3 to 4 cupfuls; 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Butter 1 tablespoonful (or more). 

Salt, to taste. 

Method : 

Cut the spaghetti into four to five inch pieces 
and put in the plain boiling water. Boil until it is 
nearly done and strain; then in a separate pan 
melt the butter, cut into it the tomatoes, season 
to taste and boil for 10 to 12 minutes. This ready, 
pour it over the strained spaghetti and mix. Serve 
with or without grated hard cheese. Two peeled 
bulbs of garlic if boiled with this style of spa- 
ghetti will add much to its flavor. 



[99] 



THE ORIENTAL COOK BOOK 



8. SPAGHETTI WITH MINCED MEAT. 

[Keymali Ispaghetti.] 

Ingredients : 

Meat 1/2 pound of lamb or muttou, ground. 

Onions 2, medium. 

Spaghetti 1/2 pound. 

Butter 2 tablespoonfuls. 

Broth (or plain water) 3 to 4 cupfuls. 

Tomatoes 2, ripe (or 2 to 3 tablespoonfuls 

of canned tomatoes). 
Salt and peppei-, to taste. 

Method : 

Mince the meat well and, after mixing it with 
the chopped onions, season to taste and fry in one- 
half of the butter for 10 to 15 minutes. Also, in 
a separate vessel heat the rest of the butter, add- 
ing the tomatoes, and fry for 10 to 15 minutes. 
This done, pour in the broth (or plain water), and 
when it comes to the boil, add the spaghetti, cut 
into suitable lengths, and boil until done — when 
the fried minced meat should be added to, and 
kept on slow fire for five to eight minutes longer. 
Serve hot. 



[100] 



BROILED MEATS 

Broiled meat or fowls are in great favor in 
the Orient, and are done generally on wooden or 
iron spits, in front of or over a charcoal fire. 
Chops, however, are broiled only with the aid of 
gridirons. 

Kebabs, or broils, being daily used, not be- 
cause of their conunon character, but for their 
much-loved and nutritious qualities, special fire- 
places and other arrangements are in vogue every- 
where in the Orient, either in public cafes or pri- 
vate homes. 

Broiling in the Orient is generally done over 
charcoal or wood fire, but coal or gas fire may 
be used as a substitute if charcoal is wanting. 

1. BROILED RABBIT. 

Sheep or Lamb, Whole. 

[Ada Tavshan Shish-Kebab.] Koyoun, Kouzou. 

Ingredients : 

Rabbit 1, skinned. 

Butter in quantity required to cover with. 

[101] 



THE ORIENTAL COOK BOOK 

Method : 

Take the skinned rabbit, cut off its fore and 
hind feet, and tie each pair of them together so 
as to prevent their stretching too far apart. This 
done, put a long iron spit through it — from the 
throat to the back — cover it well with butter and 
broil it in front of, or over, a charcoal fire, turn- 
ing it constantly in order to have all sides of it 
done evenly. A pan should be placed under the 
broiling rabbit, for gathering the dripping fat, 
which can be served with the broil as sauce. 
Dish out garnished with vegetables. 

Note. — A whole sheep or lamb may be treated in same way 
as the rabbit. 

2. BROILED GOOSE. 

[Caz Shish-Kebab.] 

Ingredients : 

Goose 1, fat. 

Butter in quantity required to cover. 

Method : 

Clean the goose in like manner as you would 
clean a chicken for boiling, then tie the legs and 
put an iron spit through it — from the neck to the 
back — cover it, slightly, with butter, and broil in 

[102] 



BEOILED MEATS 



front of, or over, a strong charcoal fire. Save the 
dripping fat by placing a pan under, and use it as 
sauce. 

Dish out garnished with vegetables. 

3. BROILED DUCK. 

[EOEDECK SHISH-KeBAB.] 

This Kebab is prepared in exactly the same 
way as the Broiled Goose in the preceding recipe, 
also served in like manner. 

4. BROILED QUAIL, OR PIGEON. 

[BiLDIEJIN ScAEA-KeBAB.] GXJVEBJIN. 

Ingredients : 

Quails 2 to 4. 

Butter in quantity required to cover. 

Biscuits 8 to 10, crushed. 

Sauce : 

Dry Onion 1, medium. 

Broth 1 cupful. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Clean the quail and open flat by cutting open 
its breast, and fry in butter until half done ; then 

[103] 



THE ORIENTAL COOK BOOK 

place it under a weight, for several minutes, to pre- 
vent curling. This done, the quail should be 
dipped in melted butter, covered with finely 
crushed biscuits and broiled on a gridiron over a 
strong fire. 

When serving use the following sauce: 

Take the butter in which the quail was fried, 
chop into it the onion and fry until pink, then add 
the broth, season to taste, and boil until only one- 
half of its former quantity remains. This done, 
squeeze the lemon in it. 

5. BROILED TURKEY, OR CHICKEN. 

[Hindi Shish-Kebab.] — Tavouk. 

Ingredients : 

Turkey 1, fat. 

Butter in quantity required to cover. 

Lemon 1, 

Method : 

Clean the turkey or the chicken in like man- 
ner as you would if for boiling; then tie the legs 
together and, after putting the iron spit through 
it — from neck to back — cover slightly with butter 
and broil in front of, or over, a charcoal fire. 

[104] 



BEOILED MEATS 



When nearly done, rub the lemon over it to cause 
it to broil rosy in color. 

Serve in large oval plate, garnished suitably 
with vegetables. Sauce can be prepared from the 
dripping fat after the style described in the fore- 
going recipe, No. 4. 

6. BROILED PULLET. 

[PrLIDGE Shish-Kebab.] 

Ingredients : 

Pullets 1 to 4 (in desired number). 

Butter in quantity required to cover each. 

Lemon 1. 

Method : 

Clean the pullets, tie the legs, and after ar- 
ranging them over an iron spit, coat with butter 
slightly, and broil in front of, or over, a strong 
fire. Rub the lemon on the broiling pullets be- 
fore they are done, as this will cause them' to be- 
come rosy in color. Save the dripping fat and 
make a sauce of it, as directed in the preceding 
style. No. 4. Serve in a large plate, fittingly gar- 
nished with vegetables. 

[105] 



THE ORIENTAL COOK BOOK 

7. * "CUMMIN" BROILED MEAT. 

[KiMiONLOU Shish-Kebab.] 

Ingredients : 

Meat 1 pound fillet of beef, mutton or lamb. 

Olive Oil 2 tablespoonfuls. 

Cummin 1 to 2 pinches. 

Butter 1 tablespoonful. 

Salty water, to taste. 
Method : 

Take a good fillet, cut into small egg-sized 
pieces, and put into a deep plate with the olive oil 
and the Cummin, in desired quantity, and leave 
to rest for a few hours. The olive oil serves to 
keep the meat tender. Then arrange the meat 
pieces over iron skewers and broil on a fire. Dur- 
ing the process of broiling the meat should be 
dampened with salty water; also some butter 
should be slightly rubbed over it. 

Serve with a vegetable salad. 

8. "REVOLVING SPIT" BROILING. 

[Deoner Kebab.] 
Ingredients : 

Meat — 2 pounds, beef or mutton or lamb (or in 

desired quantity). 

* See Special List of Oriental Ingredients. 
[106] 



BROILED MEATS 



Method : 

Arrange the fillets, the size of the palm of 
the hand, and but half an inch thick, on a long- 
iron spit and broil by turning it in front of char- 
coal fire. The outside parts, which naturally get 
roasted first, should be constantly trimmed and 
served. Save the dripping fat and use as gravy. 
Serve with a vegetable salad. 

Note. — The instrument used in making this famous Oriental 
Kebab has a special arrangement. It consists of a standing 
charcoal fireplace and a wheel arrangement attached at the 
top to turn around in front of it. When the spit with the 
meat is fixed in its proper place it at once begins to revolve 
with one or two occasional moves of the wheel by the hand. 

9. * "PIDEH" WITH LAMB GRILLED 
ON SKEWERS. 

[PiDEHLI ShISH-KEBAB.] 

Ingredients : 

Meat 1/2 pound fillet of lamb. 

Butter 1 tablespoonf ul. 

Pideh 2 to 3 (approximately 8 to 10 inches 

in diameter each), 
t Matzoun 1/2 to 1 cupful. 

* See Special List of Oriental Ingredients. 
tSee "Extras," page 326. 
[107] 



THE ORIENTAL COOK BOOIt 

Method : 

Cut the fillet of mutton or lamb into walnut- 
sized pieces, arrange each six to eight pieces on 
wooden or iron skewers, and after rubbing them 
slightly with butter broil over charcoal (or coal) 
fire. While this is being done, prepare the 
Pideh in the following manner : 

Toast the Pideh (flat bread) over the fire, and 
moisten slightly with melted butter. Then cut into 
small pieces, arrange in a deep plate, and after 
sprinkling some more hot butter over it, place the 
Kebab on top. Season to taste with salt and 
pepper. 

With many, it is customary to use Matzoun 
over it, in a small quantity, which is believed to 
increase its delicious quality immensely. 

10. ' ' TRUE ' ' GRILLED MEAT 
ON SKEWERS. 

[Tass Shish-Kkbab.] 

Ingredients : 

Meat ... .1/2 pound fillet of beef, mutton or lamb. 

Onion 1, medium. 

Thyme 1 pinch. 

Broth 2 cupfuls. 

Salt and pepper, to taste. 

[108] 



BROILED MEATS 



Method : 

Cut the meat into walnut-sized pieces, chop 
the onion very fine, and after mixing both together 
with the thyme, season to taste and leave aside 
for two or three hours. When ready, arrange the 
meat pieces over iron skewers, and while these are 
being broiled over strong fire, have the hot broth 
ready in w'hich should be placed the broiled Kebab. 
When through, place the vessel — containing the 
broth with the broil — over slow fire and let it sim- 
mer for 15 to 20 minutes. Serve hot. 

11. "TRUE" BROILED MEAT. 

Another Style. 

[Tass Kebab.] 
Ingredients : 

Meat . . . .V2 pound fillet of beef, mutton or lamb. 

Butter 1 tablespoonful. 

Onions 2, medium. 

Thyme 1 pinch. 

Tomatoes. . . 3 to 4, ripe (or 4 to 5 tablespoonfuls 
of canned tomatoes). 

Plain Water 1/2 cupful. 

Salt and pepper, to taste. 

Method : 

Cut the fillet into walnut-sized pieces and f ly 
in butter for five minutes. Then add the onions, 

[109] 



THE ORIENTAL COOK BOOK 

finely chopped, also the thyme and continue frying 
for 10 to 15 minutes longer, on a slow fire. This 
done, take out the meat with the aid of a strainer, 
and to the remaining fat add the tomatoes, cut in 
small pieces, and the water, and boil for four or 
five minutes. When this is ready add to the lat- 
ter the fried meat, season to taste and place the 
whole over slow fire to simmer eight or ten min- 
utes. Ser-ve hot with a lettuce salad. 



12. "BIRD-HEAD" GRILLED MEAT 
ON SKEWERS. 

[Koush-Bashi Shish-Kebab.] 

Ingredients : 

Meat 1/2 pound fillet of mutton or lamb. 

Dry Onion 1, medium. 

Thyme 1 pinch. 

Parsley 14 bunch. 

Salt and pepper, to taste. 

Method : 

Cut the fillet into "bird-head" size pieces, mix 
it well with the finely chopped onion and thyme 
and leave aside for two or three hours. When 
ready, arrange the meat pieces over wooden or 

[110] 



BROILED MEATS 



iron skewers, season to taste and broil over strong 
fire. 

Serve on lettuce leaves, the parsley finely 
chopped and sprinkled over it. 

13. BROILED MEAT 

A LA ''SMYRNA." 

[IzMiE Kebab.] 
Ingredients : 

Meat 1 pound fillet of beef, mutton or lamb. 

Olive Oil 1 tablespoonful. 

Dry Onions 2, medium. 

Thyme 1 pinch. 

Salt and pepper, to taste. 

Method : 

Take a fillet or any kind of meat suitable for 
steak. Cut into pieces one-half inch thick and the 
size of the palm of the hand. Then chop, finely, 
the onions, and arrange alternately with the meat 
in a deep plate. Over this pour the olive oil, which 
will help the meat to become very tender.' It is 
better to leave the meat in that condition for five 
or six hours, or even over night. When ready, 
season it with the thyme and salt and pepper to 
taste, and broil over strong fire on a gridiron. 
Serve hot, with a vegetable salad. 

[Ill] 



THE ORIENTAL COOK BOOK 



14. BROILED STEAK IN PAPER. 

[KlAGHID KULEBASDI.] 

Ingredients : 

Meat 1 pound fillet of beef, mutton or lamb. 

Butter in quantity required to cover. 

"Royal"' oiled paper — 

in quantity required to wrap the pieces of 

meat in. 

Salt and pepper, to taste. 

Method : 

Cut the fillet, or any other suitable meat, in 
small steaks, but quite thin, and season to taste. 
Rub all round with butter, and wrap in ''Royal" 
oiled paper properly. Arrange all in a flat pan 
and place in hot oven, until well done. Serve with 
a vegetable salad, and with fried potatoes, if 
desired. 

15. BROILED LAMB CHOPS. 

[KOUZOU KULEBASDI.] 

Ingredients : 

Meat 4 to 6 chops of mutton or lamb. 

Olive Oil 1 tablespoonf ul. 

Thyme 1 pinch. 

Salt and pepper, to taste. 

[112] 



BROILED MEATS 



Method: 

Season the chops to taste, and after nibbing 
the olive oil over them, sift over the thyme, broil 
on gridiron over medimn fire. Care should be 
taken that one side of the chops is done more than 
the other, which will aid not only to make them 
thoroughly broiled, but also become crisp. Serve 
garnished with vegetables. 

16. BROILED LAMB CHOPS. 
Another Style. 

[KOUZOU KULKBASDI.] 

Ingredients : 

Meat 4 to 6 chops of mutton or lamb. 

Butter 1 tablespoonful. 

Thyme 1 pinch or more. 

Crackers 8 to 10, crushed. 

Salt and pepper, to taste. 

Method: 

Season the chops to taste, sift over the thyme, 
and after dipping them into the melted butter, roll 
in the finely crushed crackers and broil on a grid- 
iron over a medium fire, allowing from five to 
eight minutes for each side to get cooked. Serve 
hot, garnished with suitable vegetables. 

[113] 



THE ORIENTAL COOK BOOK 

17. BROILED ''AS THE SOVEREIGN 
LIKED IT." 

[HUNEKIAB BeYENDI SHISH-KeBAB.] 

Ingredients : 

The Broil. 

Meat 1 pound fillet of beef, mutton or lamb. 

Butter. In quantity required to rub over the meat. 

Dry Onion 1, medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 
Salt and pepper, to taste. 

The Garniture: 

Eggplant 1, two to two and one-half pounds. 

Butter 1 tablespoonful. 

Green peppers 2, large. 

Salt and pepper, to taste. 

Method : 

Cut the meat into walnut-sized pieces, season 
to taste, arrange over wooden or iron skewers, and 
after slightly rubbing them with butter, broil on 
a strong fire. Then place this in a vessel, adding 
to it the onions, finely chopi^ed, also the tomatoes, 
cut into small pieces, cover the vessel and leave 
on a slow fire to simmer, meanwhile preparing the 
following garnish: 

Roast the eggplant and the green peppers on 

[114] 



BEOILED MEATS 



strong fire, until the skins are well burned, then 
skin them carefully and with the aid of a chopper 
and wooden spoon, mince and crush them. This 
done, season it to taste, add the butter and simmer 
on slow fire for 15 to 20 minutes. When done, 
place this garniture in a plate and put over it the 
broiled Kebab. 

During the process of making the garniture, 
if one or more very finely chopped dry onions are 
added, the deliciousness of this most favored dish 
will be enhanced. The garniture is sometimes 
made either of eggplants alone, or green peppers 
or of both mixed. 



18. "STEAM" BROILED STEAK. 

[BoGHOTj Kebab.] 

Ingredients : 

Meat 2 pounds of beef, mutton, lamb, 

turkey, ebieken or game. 

Garlic 4 to 5 bulbs, the juice. 

Curry 1 pinch. 

Broth 1 to 2 eupf uls. 

Wine y2 to % cupful. 

Bread 6 to 8 slices, toasted. 

Eggs 2. 

Salt and red pepper, to taste. 

[ 115 ] 



THE ORIENTAL COOK BOOK 

Method : 

This Kebab is made of any kind of meat, that 
may be broiled in any desired style — either on spit 
or gridiron. However, before starting to broil 
the meat, it should lay in a mixture made of the 
juice of garlic, curry, salt and pepper for several 
hours. Thus when the broiling is ready, take a 
good-sized vessel and in it place a gridiron-like 
stand with a level a few inches higher than the 
bottom of tlie vessel. Upon this stand place the 
broiled meat, and pour in the broth, one or two 
cu])fuls, as may be needed, and the wine. Then 
cover the vessel, seal and leave it boil on slow fire 
for nearly an hour. While this is being done, toast 
the bread and arrange the slices in one large plate 
ready to be soaked with one-half of the graw in 
the vessel. To the other half add iLe beaten 
eggs, blending it well, away from the fire, to pre- 
vent coagulation. Pour this also over the toasted 
bread slices, and upon these finally arrange the 
broiled meat. 

This remarkable Kebab should be served 
when it is quite warm; therefore, it is advisable 
to keep the plate holding the toast, etc., in a hot 
oven during the process of its naking. 

[US] 



BEOILED MEATS 



19. ''HUNTER" BROILED STEAK. 

[AvjT Kebab.] 

Ingredients : 

Fowls 1 chicken or wild duck, also pigeon, 

quail, woodcock, black or golden 
plover, partridge, pheasant, teal, 
etc., etc., of equivalent measure. 

Laurel leaves 8 to 10. 

Garlic 1 head. 

Dry or green onions 2 or 6, respectively. 

Butter 1 tablespoonful. 

White wine 1 cupful. 

Broth 3 cupfuls. 

Bread 6 to 8 slices, toasted. 

Salt and Pepper. 

Method : 

Take the chicken, or several of the small 
birds, clean them properly, trim the heads and the 
feet, and after arranging them on iron spits, broil 
over, or in front of, a moderate fire. Then sever 
the legs from the bodies, also the breast, and chop 
the remainder with the laurel leaves, the garlic 
and the onions. To this add the wine and the broth 
and after seasoning the whole to taste, boil until 
it is reduced to one-half of its former quantity. 
When done, strain it through a fine metal sieve, 
and after adding it to the broiling saved, pour the 

[117] 



THE ORIENTAL COOK BOOK 



whole over tlie toasted bread slices, wliich should 
be arranged in a large plate. Serve hot, with let- 
tuce salad, and the rest of the meat saved. 

20. LAMB CHOPS WITH SAUCE. 

[KOUZOU KULEBASDI SALTZALI.] 

Ingredients : 

Meat 4 to 6 chops. 

Butter 1/2 tablespoonful. 

Green Pepper 1, medium. 

Dry Onion 1, medium. 

Thyme 1 pinch. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 
Salt and pepper, to taste. 

Method : 

Fry the chops in their own fat. When done, 
take them in a separate dish, and add to the fat 
the butter and about one-half cupful plain water 
— or broth preferred — and bring to the boil. Then 
chop the green pepper, the onion and the tomatoes, 
and after seasoning to taste, also sifting in the 
thyme, add them to the boiling mixture. When 
this is nearly done, add the chops, and place the 
entire combination in a moderately hot oven for 
10 to 15 minutes. 

[ 118 ] 



BROILED MEATS 



21. MEAT BROILED WITH SAUCE. 

[Shish-Kebab Saltzali.] 

Ingredients : 

Meat 1 pound of mutton or lamb. 

Butter 1/2 tablespoonful. 

Green Pepper 1, medium. 

Dry Onion 1, medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Thyme 1 pinch. 

Salt and pepper, to taste. 

Method : 

Cut the meat into walnut-sized pieces, also 
chop the green pepper and the onion, sift the thyme 
and mlix well with the meat. Then season this 
mixture to taste, and leave aside for one or two 
hours. When ready, arrange the meat pieces on 
small iron skewers and broil over a strong fire. 
While this is being done, place the butter in a fry- 
ing pan, melt and add one-half a cupful of plain 
water — or broth preferred — and when this comes 
to the boil, pour into it the chopped onion and the 
green pepper, the broiled meat, also the tomatoes, 
cut into small pieces, and continue boiling until 
the vegetable ingredients are well done. Serve 
hot. 

[119] 



THE ORIENTAL COOK BOOK 



22. MEAT GRILLED WITH EGG- 
PLANT ON SKEWERS. 

[Patlidjan Shish-Kebab.] 

Ingredients : 

The Broil. 

Meat y^ pound fillet of mutton or lamb. 

Eggplant 1, medium. 

The Sauce: 

Butter 1/2 tablespoonful. 

Onions 2, medium. 

Green Pepper 1, medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 
Salt and pepper, to taste. 

Method : 

Cut the meat into walnut-sized pieces, also the 
eggi3lant, into one-inch square or a little larger 
pieces. Then arrange these, alternately, on 
wooden or iron skewers and broil over a moderate 
fire. 

This Kebab is served, as it is, with a vegeta- 
ble salad, but many prefer it with a sauce made 
in the following manner : 

[120] 



BEOILED MEATS 



Melt the butter in a frying pan and add one- 
half a cupful, or more, plain water to it — or broth 
preferred. When this comes to the boil, chop into 
it the onions, the tomatoes and the green pepper. 
Season to taste, and after adding also the broiled 
Kebab with the eggplant, put over a slow fire and 
simmer it until all the vegetable ingredients are 
well done. Serve hot. 



23. MEAT GRILLED WITH EGG- 
PLANT ON SKEWERS. 
Another Style. 

[Patlidjan Tchomlek-Kebab.] 

Ingredients : 

Meat 1/2 pound fillet of mutton or lamb. 

Butter 2 tablespoonfuls. 

Eggplant 1, medium. 

Dry Onion 1, medium. 

Parsley 1 bun'cli. 

Salt and pepper, to taste. 

Method: 

Chop the onion and the parsley finely, and 
after cutting the meat into walnut-sized pieces, 
mix, season to taste and leave aside for one or 

[ 121 ] 



THE ORIENTAL COOK BOOK 

two hours. When ready, arrange the meat pieces 
on wooden or iron skewers and broil over a mod- 
erate fire. While this is being done cut the egg- 
plant into one-half-inch-thick slices and fry in the 
butter in a fr^dng pan. When through frying the 
eggplant, la}^ the pieces in a large flat plate. To 
the fat add the broiled meat, also 2 to 3 tablespoon- 
fuls of plain water. Bring this to the boil and 
pour over the fried eggplant. Serve hot. 



[122 1 



ROASTS 

[Kezaktma.] 

Like the Broiled meats — Kehab, the Eoasts — 
Kezartma, are also in great favor in the Orient, 
and figure much as the principal dish on great oc- 
casions, at feasts and dinner parties. They are 
cooked on a large scale, as often a whole sheep 
or lamb is either broiled on a spit, or placed in 
an oven for roasting. 

As the stove oven system is not general in the 
Orient, the roasting is mostly done in the bakers ' 
ovens, which, though not a difficult process, is 
quite an inconvenient task. However, small roasts 
are successfully done in vessels or in roast-pans. 
In Occidental homes, where many improvements 
are in vogue, all inconveniences in cookery are 
eliminated. 



[123] 



THE ORIENTAL COOK BOOK 

1. STUFFED ROAST TURKEY, 
OR CHICKEN. 

[Hindi Kezaetma.] — Tavouk. 

Ingredients : 

Turkey 1, fat. 

Butter 11 ablespoonf ul. 

Lemon 1. 

Rice 1 cupful. 

Raisins 1/2 cupful, seedless. 

Pistachio Nuts 1/2 cupful, peeled. 

The liver of the fowl. 

Salt and pepper, to taste. 

Method : 

Clean the turkey properly, as you would for 
boiling, trim well, tie its legs together, and fill with 
the following stuffing: 

Mix the rice, the seedless raisins, the pistachio 
nuts and the chopped liver of the turkey together 
with one-half of the butter, season to taste, and 
stuff the fowl with it. This opening should be 
sewed up, in order to prevent the stuffing from 
forcing itself out during the process of roasting. 
When this is ready, rub the turkey, slightly, with 
the remaining butter and in a roasting pan, place 
it in a hot oven, occasionally rubbing it with the 
lemon, to make the roasting rosy in color. 

[124 1 



ROASTS 



Sauce may be made of the fat drippings in 
the pan, by adding some plain water and one-half 
tablespoonful flour, and by simmering the whole 
over a moderate fire, until the smell of the flour 
is eliminated. 

Serve the turkey in a large oval plate or tray, 
garnished with suitable fancy vegetables. 

2. ARMENIAN ROAST A LA DUZIAN. 

[DuzoGHLOu Kezaktma.] 

Ingredients : 

4 Fowls 1 turkey, 1 chicken, 1 quail 

and 1 partridge. 
Butter .... In quantity required to rub over fowls. 

Lemon 1. 

Salt, to taste. 
Method : 

Clean the fowls properly (using other birds 
of their sizes instead of the quail and the part- 
ridge, if so desired) . Then rub the smallest slight- 
ly with butter, season and place it inside of the 
larger one next to it. Rub this also with butter, 
season and place in the chicken, finally rub this 
with butter, season and put in the cavity of the 
turkey. It is necessary to sew up each bird, in 
order to keep them tight. AVhen finally the turkey 

[125] 



THE ORIENTAL COOK BOOK 

is rubbed with butter as well, place it in a deep 
pan, and roast in a moderately hot oven, occasion- 
ally rubbing the lemon over it, to cause it to roast 
rosy in color. 

Sauce may be made of its dripping fat after 
the style described in the foregoing recipe. No. 1, 

Serve this roast in a large oval tray or plate, 
garnished with suitable and fancy vegetable. 

3. ROAST QUAIL WITH EGGPLANT. 

[Patlidjanli Beldiejin Kezaetma.] 
Ingredients : 

Quails. ... 6 (any other small fowl if so desired). 

Eggplants 6, large and round. 

Butter. . . .In quantity required to rub over fowls. 
Salt and pepper, to taste. 
Method : 

Clean the fowls properly and trim well, rub 
inside and out with butter and season to taste. 
Then empty the eggplants by taking out the seedy 
parts, from one end, and after placing the birds 
in the hollows of the eggplants, arrange these side 
by side, in a deep flat pan, and leave in a mod- 
erately hot oven until the eggplants are well 
baked. 

Serve hot with its own gravy. 

[126] 



ROASTS 



4. PIGEON ROAST WITH EaGPLANT. 

[Patlijanli Guvekjin Kezaetma.] 

Ingredients : 

Pigeons. . . 6 (any other small fowl if so desired). 

Rice 1/2 cupful. 

Eggplants 6, large and round. 

Butter 2 tablespoonfuls. 

Dry Onions 3 to 4, medium. 

Parsley 1 bunch. 

Salt and pepper, to taste. 

Method : 

Clean the pigeons properly, trim and stuff 
them with a mixture made of the rice, dry onions 
and parsley — both finely chopped — and the but- 
ter, seasoned to taste. Then cut the seedy parts 
of the eggplants out and place the pigeons in after 
rubbing them with some butter. Arrange these 
in a deep flat pan, and put in a moderately hot 
oven until it is well done. Serve with its own 
gravy. 



[127] 



THE ORIENTAL COOK BOOK 



5. * "CUMMIN" ROAST. 

[KiMIONLOU KeZAETMA.] 

Ingredients : 

Meat 1 pound iBlllet. 

Dry Onions 2. 

Red Wine 1 cupful. 

Cummin 1 pinch. 

Salt and pepper, to taste. 

Method: 

Skin the onions, crush and mix with the cum- 
min, put this in a flat pan and upon it place the 
meat, which must be cut into small egg-sized 
pieces. Over this pour the wine, season to taste, 
and leave the pan in a moderately hot oven until 
well done. 

Serve it hot and with a lettuce salad. 

*See special list of Oriental Ingredients. 



[128] 



ROASTS 



6. ROAST BEEF A LA ARMENIA. 

[Eemeni Et Fouboun.] 

Ingredients : 

Meat 4 to 5 pounds flUet of beef, mutton 

or lamb, in one piece. 

Dry Onions 2 to 3. 

Butter 1 tablespoonful. 

Plain "Water 1 cupful. 

Tomatoes. . . 3 to 4, ripe (or 5 to 6 tablespoonfuls 
of canned tomatoes). 

Potatoes 6 to 7, medium. 

Salt and pepper, to taste. 

Method : 

Put the meat in a large roasting pan and, with 
the aid of a sharp pointed knife, pierce it deeply 
from all sides. Then slice over this the onions, 
pour the water in, season to taste and boil over a 
moderate fire until all the water evaporates. This 
done, rub over it the butter, adding also the toma- 
toes, which must be cut in small pieces, and the 
skinned potatoes cut into halves. Place the pan in 
a moderately hot oven until well done. 

Serve this roast in slices with its own gravy 
and with a vegetable salad. 

[ 129 ] 



THE ORIENTAL COOK BOOK 

7. OVEN-ROAST WITH RICE. 

[PiBINTCHLI FOUKOUN.] 

Ingredients : 

Meat 2 to 3 pounds of beef, mutton or lamb. 

Rice y2 cupful. 

Tomatoes. . . 2 to 3, ripe (or 4 to 5 tablespoonfuls 
of canned tomatoes). 
Salt and pepper, to taste. 
Method : 

Boil the meat in a little plain water, taking 
the scum off. When it is half done place it with 
the rice and its little broth in a deep vessel — the 
rice under the meat; over this add the juice of the 
tomatoes. Season to taste and roast in a mod- 
erately hot oven until well done and the water 
evaporated. 

Serve it hot with a vegetable salad. 

8. BRAISED QUAIL. 

[Beldibjin Salmassi.] 

Ingredients : 

Quails. ... 2 (any other small fowl if so desired). 

Butter 2 tablespoonfuls. 

Dry Onions 2, medium. 

White Wine 1 cupful. 

Hazel Nuts 14 cupful. 

Salt and pepper, to taste. 

[130] 



EOASTS 



Method : 

Clean the quails properly and after cutting 
them into four parts each fry lightly in butter. 
Also in seperate pan fry in butter the chopped 
onions until nearly brown. Then place in one ves- 
sel the fried quail pieces, the fried onion, the nuts, 
which must be roasted, the wine, and after season- 
ing the whole to taste, boil it either on slow fire 
or bake in a mloderately hot oven until it is well 
done. 

9. STUFFED ROAST DUCK. 

[EOEDECK KJEZAETMA.] 

Ingredients : 

Duck 1, fat. 

Dry Onions 2 to 3, medium. 

Butter 1 tablespoonful. 

Rice 1/2 cupful or more. 

Lemon 1. 

Raisin ^4 cupful, seedless. 

The giblets of the duck. 

Salt and pepper, to taste. 

Method : 

Clean the duck ready for stuffing, then pre- 
pare the following : 

Chop the onions and fry in the butter; when 

[ 131 ] 



THE ORIENTAL COOK BOOK 

nearly brown, add the well washed rice, the raisins 
and the chopped giblets, season to taste and con-* 
tinue frying for 15 to 20 minutes. With this mix- 
ture stuff the duck and after sewing the opening 
securely, put it in a pan in a moderately hot oven 
until well roasted. Rub the lemon on it occasion- 
ally to have the duck rosy in color. 

Serve it hot, garnished with suitable vege- 
table and with own gravy. 

10. ROAST LAMB, OR MUTTON. 

[Kouzou Kapama.] 

Ingredients : 

Meat 1 whole leg of lamb. 

Green Onions 1 bunch. 

Mint 1/2 bunch. 

Broth 1 cupful. 

Salt and pepper, to taste. 

Method : 

Season the lamb and roast in a moderately hot 
oven in a deep flat pan. AVhen done cover it with 
plenty of chopped green onion, and the mint. Pour 
over the whole the broth and continue roasting in 
the oven until the onions are well cooked 

[ 132 ] 



BOASTS 



11. STUFFED ROAST LAMB. 

[Kouzotr Kakni Dolduema.] 

Ingredients : 

Lamb 1 whole, fat. 

Butter 5 to 6 tablespoonfuls. 

Dry Onions 5 to 6, large. 

Rice 3 to 4 cupfuls. 

Pistachio % cupful. 

Raisin 1/2 cupful, seedless. 

Cinnamon 3 pinches, powdered. 

The liver and the heart of the lamb. 
Salt and pepper, to taste. 

Method: 

Skin the lamb, clean the inside and boil in a 
very large vessel for 20 to 25 minutes, taking off 
the scum. Then in another large vessel place the 
butter, and in it fry the chopped onions, the pis- 
tachio, the raisin, the rice, and the finely chopped 
liver and heart, adding also the cinnamon. Season 
the whole to taste, and gradually add one cupful of 
lamb broth at a time until the rice is sufficiently 
boiled. When ready stuff the lamb with this mix- 
ture with the aid of a spoon, and in a large tray 
place it in a moderately hot oven until well 
roasted. It is better to rub the lamb with the 
juice of an onion just before placing it in the oven. 

[133] 



THE ORIENTAL COOK BOOK 

This roasting is done also without first boiling 
the lamb, but the style described above guarantees 
better results. 

Serve this roast in whole, well garnished, with 
IDroper and fancy vegetables. Use its own gravy 
with it. 

12. ROAST HEAD. 

[Kelleh Foueoun.] 

Ingredients : 

Head 1, of sheep, lamb, or calf. 

Butter 1/2 tablespoonful. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Skin the head, wash well, rub slightly with the 
butter, and after seasoning it with salt in a deep 
flat i^an, place in a moderately hot oven, until well 
roasted. During the process of roasting rub the 
head with the lemon or the juice of onion with 
the aid of a brush. 

Sometimes the head is boiled first for 20 to 25 
minutes, and then roasted in oven, but either way 
is satisfactory. 



[134] 



BOILED DISHES 

[Hashlama.] 

Boiled Dishes are the most common, and 
therefore the most popular dishes of the Orient 
with the class of people that need to practice econ- 
omy for various reasons. A boiled meat dish is a 
double dish with an Oriental housewife, because she 
makes separate use of the meat and the broth. The 
meat boiled she serves with a little broth, and with 
the remainder of the latter she either makes a 
soup by adding some rice or vegetable to it, or 
cooks a pilaf with it, without much extra cost, ma- 
terial, or time. 

There is an absolute belief in the Orient in 
the finer taste of the meat with the bone, and as 
this belief on the part of the Orientals is not with- 
out a fair foundation, it is therefore recommended 
to all who wish to try the Oriental cooking on an 
absolute economical basis. 



[135] 



THE OEIENTAL COOK BOOK 



1. BOILED BRAIN. 

[Bayin Hashlama.] 

Ingredients : 

Brains 2 to 3, of lamb or calf. 

Vinegar 2 tablespoonfuls. 

Method : 

Bring the plain water to a boil and leave the 
brains in it for five minutes. Then put in cold wa- 
ter for one hour, meanwhile taking off the films 
covering the brains. This done put them in a ves- 
sel again, adding new plain water to it, with the 
vinegar, which helps to keep parts of brains to- 
gether — boil for 20 to 25 minutes, or until done. 

Some cooks prefer to boil brains in muslin 
wraps, to insure their safety from dissolution. 

Boiled brain is served either on lettuce leaves' 
with olive oil and lemon, or, it is sliced and fried 
in butter after being dipped in beaten eggs. 



[136] 



BOILED DISHES 



2. BOILED TONGUE. 

[DiL Hashlama.] 

Ingredients : 

Tongue. ... 1 of beef (or 5 to 6 tongues of lamb). 

Dry Onions 2, medium. 

Parsley 1 bunch. 

Celery 3 to 4 strips. 

Clove 2 to 3 pieces. 

Salt and pepper, to taste. 

Method: 

Wash the tongue and leave in cold water for 
one hour before boiling; when ready, put it in a 
vessel, which should contain sufficient amount of 
water, and chop into it the onions, the parsley and 
the celery, adding also the cloves ; then, after sea- 
soning the whole to taste, boil it over a moderate 
fire until well cooked. Skin when serving. Use 
either horse radish or some other strong sauce 
with it. 



[137] 



THE ORIENTAL COOK BOOK 



3. BOILED TONGUE, STUFFED. 

[DiL Hashlama Doldoubma.] 

Ingredients : 

Tongues 6, of sheep or lamb. 

Rice % cupful. 

Butter 1 tablespoonf ul. 

Dry Onions 2, medium. 

Black Raisin 14 cupful, seedless. 

Pistachio Nuts ^ cupful, shelled. 

Curry-powder 1 pinch. 

Salt and pepper, to taste. 

Method : 

Leave the tongues in cold water for one or 
two hours, then wash well, skin and cut open, on 
one side, lengthwise, but not to the outermost ends. 
Then make the following mixture ready for stuff- 
ing: 

Fry well in butter the well-washed rice, the 
finely chopped onions, the raisin and the pistachio 
nuts, adding also the curry and salt and pepper 
to taste. 

With this mixture fill the openings of the 
tongues, and either tie, sew or pin the openings 
with toothpicks to prevent scattering of the ingre- 
dients. Then arrange the stuffed tongues, side by 

[138] 



BOILED DISHES 



side, in a flat pan, and add sufficient water to it; 
boil over moderate fire. 

Serve hot and use the broth as soup if desired. 

4. BOILED MEAT, PLAIN. 

[Et Hashlama, Sadeh.] 

Ingredients : 

Meat 3 to 4 pounds, leg, haunch or shoulder 

of beef, mutton or lamb (or in desired 
quantity) . 

Dry Onion 1, medium. 

Potatoes 2, medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 
Parsley 1 bunch. 

Salt and pepper, to taste. 

Method : 

There are two styles of boiling meat. 

For the first style, take the meat, wash and 
put in a vessel with sufficient amount of cold water. 
Bring it to a boil and take the scum off. This 
done, hang one bunch of parsley into the boiling 
water, season to taste and continue the boiling 
until the meat is tender. 

Serve the broth as soup, with lemon. 

For the other style, bring the meat to a boil, 

[139] 



THE ORIENTAL COOK BOOK 

as directed above, and after taking the scum off, 
add to it the chopped onion, the potatoes, the pars- 
ley and the tomatoes, cut into small pieces ; season 
the whole to taste and continue boiling until the 
meat is well done. 

Serve the broth as soup, and the meat sepa- 
rately, hot or cold, cut into small pieces. 

5. BOILED MEAT A LA ARMENIA. 

[Ebmeni Et Hashlama Teetibi.] 

Ingredients : 

Meat 3 to 4 pounds, leg, haunch or shoulder 

of beef, mutton or lamb (or in desired 
quantity). 

Parsley 1 bunch. 

Dry Onions 2, medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 
Salt and pepper, to taste. 

Method : 

After boiling the meat in the first style as 
directed in the foregoing recipe No. 4, put the meat 
into a separate deep pan, pierce it on all sides with 
a pointed sharjD knife, and chop over it the onions 
and the tomatoes. (Some would insert peeled 
bulbs of garlic in the pierced places on the meat.) 

[140] 



BOILED DISHES 



Pour over a cupful of the broth. Season the whole 
to taste and place in a moderately hot oven until 
the vegetable ingredients are fully cooked. 

Serve hot and sliced, use own gravy as sauce. 



6. BOILED LAMB (Whole or Part). 

[Et Seoyush.] 

Ingredients : 

Lamb 1, fat. 

Parsley 3 to 4 bunclies. 

Method : 

Take a whole lamb, or part of it, and boil in a 
large vessel, taking the scum off, and hanging into 
the water the bunches of parsley during the boil- 
ing. When nearly done, put the whole on a large 
tray and place in a moderately hot oven, until all 
its dampness is evaporated. 

Serve hot or cold, with a vegetable ffalad. 



[ 141 1 



THE ORIENTAL COOK BOOK 



7. BOILED BEEF WITH SAUCE. 

— "Beef with a taste of chicken." 
[Segheb Eti Tavouk Tebtibi.] 

Ingredients : 

Cold Boiled Beef. . . .8 to 10 slices of medium size. 

Butter 1 tablespoonf ul. 

Parsley 1 bunch. 

Green Onions 1 bunch. 

Flour 1 tablespoonful. 

Broth 1 cupful. 

Nutmeg (powdered) 1 pinch. 

Eggs 2, the yolks of. 

Salt and pepper, to taste. 

Method : 

In a vessel, fry in the butter, — in five-minute 
intervals, — the finely cut green onions, the parsley 
and the flour, then add the broth (or plain water), 
and let it boil a few minutes longer. Season with 
the nutmeg and salt and pepper. After five min- 
utes add the boiled beef in slices, and continue sim- 
mering for five or ten minutes longer. When ready 
for serving, the beaten yolks of the eggs may be 
blended with the sauce and the meat in the vessel. 



[142] 



BOILED DISHES 



8. BOILED MEAT WITH SAUSE. 
Another Style. 

[Et Hashlama, Saltzali.] 

Ingredients : 

Cold Boiled Meat. . . .7 to 8 slices of medium size. 

Butter 1 tablespoonful. 

Flour 1 tablespoonful. 

Dry Onions 2, medium. 

Broth 1 cupful. 

Vinegar 1 tablespoonful. 

Salt and pepper, to taste. 

Method : 

Arrange the slices of the boiled meat in a deep 
pan, ready for the following sauce to be poured 
over it: 

Cut the onions into fine round slices and fry 
in the butter, then add the flour, and after five min- 
utes add also the broth (or plain water). Season 
the whole to taste and let it simmer over a slow fire 
for fifteen minutes. 

After adding this sauce to the sliced meat, put 
it over the fire for twenty-five or thirty minutes 
longer. 



[143 J 



THE ORIENTAL COOK BOOK 



9. BOILED MEAT, SPICED. 

[Bahaeli Seoyush.] 

Ingredients : 

Cold Boiled Meat. . . .7 to 8 slices of medium size. 

Butter 1 tablespoonful. 

Flour 1 tablespoonful. 

Dry Onions 2, medium. 

Red Wine 1 cupful. 

Broth y^ cupful. 

Mushroom 1 cupful. 

Thyme 1 to 2 pinches. 

Salt and pepper, to taste. 

Method : 

Chop the onions and fry in the butter over 
slow fire, until nearly brown, then add the flour. 
After 5 minutes add also the wine and the broth, 
the mushroom chopped, and the thyme. Season 
the whole to taste, and after boiling for 10 minutes, 
put in the sliced meat and continue simmering 
until the ingredients look well blended, and the 
sauce becomes quite thick. 



L144] 



BOILED DISHES 



10. BOILED CHICKEN WITH SAUCE. 

[Tavouk Hashlama, Saltzali.] 

Ingredients : 

Chicken, 1, fat. 

Dry Onions 2 (or more), medium. 

Parsley 1 bunch. 

Celery 1 whole stalk. 

Salt and pepper, to taste. 

The Sauce: 

Butter 2 tablespoonfuls. 

Flour 1 tablespoonful. 

Eggs 2, the yolks of. 

Method : 

Clean the chicken properly, and. after cutting 
into portions suitable for serving, bring to a boil 
in water three times its measure. To this, then, 
add the chopped onions, the parsley and the celery. 
Season to taste, and continue boiling until tender. 

When this is done, take out the portions and 
put in cold water for 5 minutes. Then strain the 
broth, to have it ready to be used for the sauce, 
which will be prepared in the following manner: 

Fry the flour well in the one-half portion of 
the butter, and then add the broth, — one or two 
tablespoonfuls at a time. When this comes to a 

[145] 



THE ORIENTAL COOK BOOK 

boil, take the fat gathering upon the surface, and 
pour over the chicken portions, which should be 
arranged in a large deep plate. With the rest of 
the sauce blend the well beaten yolks of the eggs, 
also the remainder of the butter. When this is 
sufficiently cooked and is thick, either pour it over 
the chicken or use it separately as desired. 

11. BOILED CHICKEN. 

"Hadji Kadin" Style. 

[Hadji Kadin Tavouk Hashlama,] 

Ingredients : 

Chicken 1, fat. 

Butter 2 tablespoonfuls. 

Dry Onions 3 to 4, crushed. 

Carrot 1, medium. 

Flour 1 tablespoonf ul. 

Broth 3 cupfuls. 

Tomatoes. . . .2 to 3, ripe (or 3 to 4 tablespoonfuls 
of canned tomatoes). 

Mushrooms 1 cupful. 

Parsley 1 bunch. 

Salt and pepper, to taste. 

Method : 

Clean the chicken properly and cut into por- 
tions suitable for serving. Then fry the crushed 
onions in the butter with the carrot, which should 

[146] 



BOILED DISHES 



be very finely sliced. After 8 to 10 minutes add 
the chicken pieces, season to taste and continue 
frying. Then sift in the flour. Again after 10 to 
12 minutes add the broth and the tomatoes cut into 
small pieces, and let it boil in a slow fire. When it 
is nearly done chop over the whole the mushrooms 
and the parsley, and continue simmering for 10 to 
15 minutes longer. 

12. BOILED FOWL A LA ARMENIA. 

[Eemeni Av-Koushue Hashlama.] 

Ingredients : 

Fowls 2. 

Butter 2 tablespoonfuls. 

Flour 1 tablespoonful. 

Red Wine 1/2 cupful. 

Broth 1 cupful or more. 

Parsley 1 bunch. 

Celery 1 whole stalk. 

Dry Onions 2, medium. 

Mushrooms 1 cupful. 

Salt and pepper, to taste. 
Method : 

Clean the fowls properly and cut into portions 
suitable for serving. Season to taste and fry in 
butter. After five minutes add the flour and con- 
tinue frying. Then add the wine and the broth, 

[147] 



THE OEIENTAL COOK BOOK 

the finely cut parsley, the celery and the well 
chopped onions. Then place the pan on a slow fire 
and let simmer. Before the pieces of fowl are 
done, pour in the mushrooms, which should be well 
chopped and place the pan in a moderately hot 
oven for 10 to 15 minutes, just before serving. 

13. BOILED HEAD. 

[Kelleh Hashlama.] 

Ingredients : 

Head 1, of sheep or lamb. 

Eggs 2. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Skin the head and boil it in plenty of plain 
water. After taking the scum off, season it to 
taste, and continue boiling until tender. 

Boiled head is served either in this condition, 
or it is placed in a moderately hot oven so as to 
allow the dampness to evaporate ; but the broth is 
used on both occasions, as soup, with a dressing 
made of the beaten eggs mixed with the juice of 
the lemon and well blended with the broth. 

[148] 



BOILED DISHES 



14. BOILED HEAD A LA TURK. 

[Kelleh Patcha.] 

Ingredients : 

Head 1, of sheep or lamb. 

Garlic 5 to 6 bulbs, peeled and pressed. 

Vinegar 2 tablespoonfuls. 

Salt and pepper, to taste. 
Method : 

Skin the head, and boil in plenty of plain 
water. Season to taste, after removing the scum. 
"When tenderly done, separate the meat parts from 
the bones, shred them into small pieces and put 
back into the broth. Then add the juice of the 
garlic after thoroughly blending it with the vine- 
gar. 

15. BOILED SHINS A LA TURK, 

WITH DRESSING. 

[Patcha Teebiehli.] 

Ingredients : 

Shins. .2 to 3 pounds, of sheep, lamb, veal or beef. 

The Dressing: 

Salt to taste. 

Garlic 5 to 6 bulbs, peeled and pressed. 

Vinegar 2 tablespoonfuls. 

Red Pepper 1 pinch. 

Eggs 2. 

[149] 



THE ORIENTAL COOK BOOK 

Method : 

Clean the shins and boil until tender in two 
quarts or more of plain water. Season to taste 
with salt after taking off the scum. When done 
add the following dressing : 

Mix the juice of the garlic with the vinegar, 
and add the red pepper. With this use one cupful 
of the shin broth blended with the beaten eggs, 
then pour the whole into the vessel containing the 
boiled shins and the broth. 

Before adding the dressing, the shins may be 
shredded into small pieces, but left in the broth, in 
like manner, as in the style described in the fore- 
going recipe, No. 14. 



[ 150 1 



VEGETABLES WITH MEAT 

BASDI, SILKMEH, GHUEVEDGE. 
YAHNI OTOURTMA, MOUSSAKKA. 
KEYMALI, KAPAMA. 

Vegetables cooked with meat are more popu- 
lar in the Orient than even the boiled dishes, espec- 
ially during the vegetable season, when they are 
offered at mjore economical cost. 

The Orient is, perhaps, one of the few coun- 
tries, and the Oriental people one of the few 
nationalities that use vegetables so extensively and 
often with meat, butter or olive oil. 

It is generally believed that the Oriental cook- 
ing is spicy, but it will be noticed, in looking over 
these recipes, that the Oriental cooking is rich in 
the composition of ingredients and not in condi- 
ments. 

The proportion of ingredients designated in 
the following recipes of the Basdis are optional, 
and they may be increased in accordance with re- 
quirements. 

As these Basdis are also made with olive oil 

[ 151 ] 



THE OEIENTAL COOK BOOK 

instead of meat, it is opportune to mention that 
the veget'able dishes with meat should always be 
served when hot, while the vegetable dishes with 
olive oil are served either hot or cold. 

1. ARTICHOKE WITH MEAT. 

[Enghinae Basdi.] 

Ingredients : 

Meat 1 pound, fat, of mutton or lamb. 

Dry Onions 2 to 3, medium. 

Artichokes 6, medium. 

Lemons 2. 

Broth (or plain water) 3 to 4 cupfuls. 

Eggs 2. 

Salt and pepper, to taste. 

Method : 

To prej>are this very fine dish, take the fat 
meat and cut into walnut-sized pieces and fiy in 
own fat with the onions, which should be very 
finely chopped. 

Then clean the artichokes of their outside 
hard leaves, and after cutting each one of them 
into four parts, put the whole either in plain water, 
saturated with the juice of one lemon, or in a milk- 
thin mixture of water and flour. This prevents the 
artichokes from getting black. 

[152] 



VEGETABLES WITH MEAT 

When all ready, put the washed artichokes 
with the fried meat in an appropriate vessel, sea- 
son to taste and add the broth until the ingredients 
are barely covered. The cooking must be started 
on a strong fire, but before it is well done the fire 
should be lowered. 

Dressing made of the juice of the lemon and 
the beaten eggs should first be blended with part 
of the broth, and then poured over the entire 
basdi. 

Artichokes with meat may be served without 
dressing, but the latter will immensely enhance 
the deliciousness. 



2. CANNED ARTICHOKE 
WITH MEAT. 

[KouTOU Enghinab Etli.] 

Ingredients : 

Meat 1 pound, of mutton or lamb. 

Dry Onions 2, medium. 

Artichokes 1 can. 

Lemon 1. 

Egg 1. 

Salt and pepper, to taste. 

[153] 



THE OEIENTAL COOK BOOK 

Method : 

Cut the meat into walnut-sized pieces and fry 
for twenty minutes, then cut into it the onions and 
continue frying ten minutes longer. AVhen this is 
ready pour over the whole the contents of the tin 
box of artichokes, season to taste and boil until 
well done. 

Terhieh made of the juice of the lemon and 
the egg — both well beaten together — should be 
blended with part of the gravy and poured over 
the whole. 

3. EGGPLANTS WITH MEAT. 

[Patlijan Silkmeh.] 

Ingredients : 

Meat 1/2 pound, fat, of mutton or Iamb. 

Eggplant 1, of 2 to 21/2 pounds. 

Dry Onions 2, medium. 

Butter 1 tablespoonf ul. 

Tomatoes 2, ripe (or 3 to 4 tablespoonf uls 

of canned tomatoes). 

Broth (or plain water) 2 cupfuls. 

Salt and pepper, to taste. 

Method : 

Cut the eggi^lant into egg-sized pieces and 
fry for 5 to 10 minutes in the butter. 

[154] 



VEGETABLES WITH MEAT 

Cut also the meat into walnut-sized pieces, fry 
in own fat, with the onions chopped and added to 
it. When this is ready unite the two portions, the 
eggplant and the meat, in a big vessel, and after 
adding the tomatoes cut into small pieces, season 
the whole to taste and place either on a slow fire 
or in a moderately hot oven, adding gradually the 
broth. During the last 15 to 20 minutes this 
SilJcmeh should be cooked without any addition of 
broth. 

4. GREEN BEANS WITH MEAT. 

[Tazeh Fassoulia Basdi.] 

Ingredients : 

Meat .... 1/2 pound, fat, of beef, mutton or lamb. 

Dry Onions 2, medium. 

Green Beans 1 quart. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Broth (or plain water) 2 to 3 cupfuls. 

Salt and pepper, to taste. 

Method: 

Cut the meat into walnut-sized pieces and fry 
in own fat, in a suitable vessel, then add the onions 
carefully chopped and continue frying for 5 to 10 
minutes longer. This done, take the well-trimmed 

[155] 



THE ORIENTAL COOK BOOK 

green beans, which should be cut into two, length- 
wise, and mix with the meat and onion in the ves- 
sel. Add the tomatoes, cut into small pieces. 
After five minutes the broth may gradually be 
added to the whole, and after seasoning it to taste, 
cook on a slow fire until the meat and the green 
beans — the principal ingredients — are tender. 

5. CANNED GREEN BEANS 
WITH MEAT. 

[KouTou Tazeh Fassoulia Etli.] 

Ingredients : 

Meat 1/^ pound, of lamb. 

Dry Onions 2, medium. 

Green Beans 1 can. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 
Salt and pepper, to taste. 

Method : 

Cut the meat into walnut-sized pieces and fry 
for twenty minutes. Then cut the onions and con- 
tinue frying with the meat five minutes longer. 
When this is done, pour over the whole the con- 
tents of the can of green beans, season to taste 
and boil over a medium fire until done. 

[156] 



VEGETABLES WITH MEAT 



6. OCRA WITH MEAT. 

[Bamia Basdi.] 
Ingredients : 

Meat 1/2 pound, fat, of mutton or lamb. 

Ocra 1 quart, fresh. 

Dry Onions 2, medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes) . 

Broth (or plain water) 2 to 3 cupfuls. 

Vinegar 1 tablespoonf ul. 

Salt and pepper, to taste. 

Method : 

Fry the meat pieces in their own fat, until 
light brown, adding the onions, coarsely chopped. 
Then after trimming the ocra of its stem parts 
wash and place in the same vessel with the meat 
and the onions, adding also the tomatoes cut into 
small pieces. Finally pour in the broth, the vine- 
gar and season to taste. This Basdi should be 
cooked over a slow fire, until the meat is tender. 
The use of vinegar in this dish helps to prevent 
the ocra from becoming too soft, and meanwhile 
adds to its deliciousness. 



[ 157 ] 



THE OEIENTAL COOK BOOK 



7. CANNED OCRA WITH MEAT. 

[KouTOu Bamia Etli.] 

Ingredients : 

Meat 1/2 pound, of lamb. 

Dry Onions 2. medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Ocra 1 can. 

Vinegar 1 tablespoonful. 

Salt and pepper, to taste. 

Method : 

Cut the meat into walnut-sized pieces and fry 
for twenty minutes, then cut into it the onions, also 
add the tomatoes and continue frying 5 to 10 min- 
utes longer. When this is ready pour over the con- 
tents of the can — the ocra — and the vinegar. 
Season to taste and boil over a slow fire imtil done. 



[158 1 



VEGETABLES WITH MEAT 



8. *DRY 'TLOWER" OCRA 
WITH MEAT. 

[Ohitchek Bamia Etu.] 
Ingredients : 

Meat 1/^ pound, of lamb. 

Dry Ocra ^4 pound. 

Dry Onions 2, medium. 

Lemons 2. 

Egg 1. 

Plain Water 2 eupfuls. 

Salt and pepper, to taste. 

Method : 

Soak the dry ocra over night in lukewarm wa- 
ter, then pull the string and wash. When this is 
ready cut the meat into walnut-sized pieces and 
fry for twenty minutes. Cut into it the onions 
and continue frying five minutes longer. This 
done, add the ocra, the juice of one lemon, the wa- 
ter and, after seasoning the whole to taste, boil 
over a medium fire until done. 

TerbieJi made of the juice of the remaining 
lemon and well mixed with the beaten eggs should 
be first blended with part of the gravy and then 
poured over the whole. 

* This Ocra Is sold strung on thread. 
[159] 



THE ORIENTAL COOK BOOK 



9. CELERY WITH MEAT. 

[Kereviz Basdi.] 

Ingredients : 

Meat 1/2 pound, fat, of mutton or lamb. 

Celery 3 to 4 whole stalks. 

Tomatoes. . . 1 to 2, ripe (or 2 to 3 tablespoonfuls 
of canned tomatoes). 

Broth (or plain water) 3 cupfuls. 

Eggs 2. 

Lemon 1. 

Salt and red pepper, to taste. 

Method : 

Cut the meat into small walnut-sized pieces 
and fry in own fat. Then cut the celery into one 
and one-half -inch lengths and put with the fried 
meat. Season with salt and the red pejDper, adding 
also the tomatoes cut into small pieces. Cover the 
whole with the broth and boil over a moderate fire 
until the meat and the celery are very tender. 

When done, dressing made of the beaten eggs 
and the juice of lemon should be poured over, after 
the mixture is first blended with part of the gravy 
of the Basdi. 



[160] 



VEGETABLES WITH MEAT 



10. LEEK WITH MEAT. 

[Pbassa Basdi.] 
Ingredients : 

Meat % pound, fat, of mutton or lamb. 

Leeks 3 to 4 small bunches. 

Tomatoes. . . 1 to 2, ripe (or 2 to 3 tablespoonfuls 
of canned tomatoes). 

Broth (or plain water) 3 cupfuls. 

Eggs 2. 

Lemon 1. 

Salt and red pepper, to taste. 

Method : 

Cut the meat into small walnut-sized pieces 
and fry in own fat. Then cut the leeks into one 
and one-half -inch lengths and put with the fried 
meat. Season with salt and the red pepper, adding 
also the tomatoes cut into small pieces. Cover the 
whole with the broth and boil over a moderate fire 
until the meat and leeks are tender. 

When done, dressing made of the beaten eggs 
and the juice of lemon should be poured over, after 
the mixture is first blended with part of the gravy 
of the Basdi. 



[161] 



THE ORIENTAL COOK BOOK 



11. DRY ONIONS WITH MEAT. 

[SOGHAN BaSDI.] 

Ingredients : 

Meat 1/^ pound, fat, of beef, mutton or lamb. 

Onions 1 quart, small size. 

Tomatoes. . . 2 to 3, ripe (or 3 to 4 tablespoonfuls 
of canned tomatoes). 

Broth (or plain water) 2 cupfuls. 

Salt and red pepper, to taste. 

Method : 

Cut the meat into quite small pieces and fry 
in own fat, in a suitable vessel. Then add the 
onions whole, but skinned. Large onions may be 
cut into halves or four pieces. Season with salt 
and the red pepper, and after adding the toma- 
toes, also cut into small sizes, pour in the broth 
and cook over a moderate fire until the meat is 
tender. 

This Basdi will have better flavor if served 
after it has stood for some time. 



[162] 



VEGETABLES WITH MEAT 



12. CABBAGE WITH MEAT. 

[Lahana Basdi — Kelam.] 

Ingredients : 

Meat 1 pound, fat, of beef, mutton or lamb. 

Cabbage 3 pounds. 

Dry Onions 2, medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Broth (or plain water) 3 cupfuls. 

Salt and red pepper, to taste. 

Method : 

Cut the cabbage into egg-sized pieces, and the 
meat into one-half the size of the cabbage pieces. 
Also chop coarsely the onions, and put them all, 
alternately, into a suitable vessel. Season with 
salt and the red pepper. Then after adding the 
cut tomatoes and the broth, boil on a moderate 
fire until the meat and cabbage become veiy 
tender. 

It is better to serve this Basdi at least six 
to eight hours after it is cooked, when it should 
be reheated. 



[163] 



THE ORIENTAL COOK BOOK 



13. POTATOES WITH MEAT. 

[Patates Basdi.] 

Ingredients : 

Meat. ... 1/2 pound, fat, of beef, mutton or lamb. 

Potatoes 7 to 8, medium. 

Dry Onions 2, medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Broth (or plain water) 2 to 3 cupfuls. 

Salt and red pepper, to taste. 

Method : 

After frying the small pieces of meat in own 
fat with the chopped onions, add the broth, season 
to taste and bring to a boil. Then add the pota- 
toes cut into small parts, the tomatoes (also cut 
small), and continue boiling either on a slow fire 
or in a moderately hot oven, until the meat is very 
tender. 

Some people prefer to cook the potatoes with 
the meat after first frying them in butter. 



[164] 



VEGETABLES WITH MEAT 



14. MIXED VEGETABLES 
WITH MEAT. 

[TUBELI GHUVEDGE.] 

Ingredients : 

Meat 1 pound, fat, of mutton or lamb. 

Eggplant 1 pound. 

Green Beans % pound. 

Dry Onions 2, medium. 

Parsley 1 bunch. 

Mint 14 bunch. 

Celery 5 to 6 strips. 

Tomatoes 3 to 4, ripe and unripe. 

Salt and red pepper, to taste. 

Method : 

Clean all the vegetables properly and cnt them 
into small sizes, the same with the meat. Then 
put these all in a deep flat pan or a deep earthen 
vessel, and after seasoning the whole to taste, 
place in a moderately hot oven, until well done. It 
is not necessary to use any broth or plain- water 
with this Basdi, as the ingredients will discharge 
enough water to be cooked in. 



[165] 



THE OKIENTAL COOK BOOK 



15. DRY BEANS WITH MEAT. 
Haricot Beans. 

[KoiiRou Fassulia Yahni.] 

Ingredients : 

Meat 1/2 pound, fat, of mutton or lamb. 

Beans 11/2 cupfuls. 

Dry Onions 2, medium. 

Tomatoes 2. ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Broth (or plain water) 3 to 4 cupfuls. 

Salt and red pepper, to taste. 

Method : 

Cut the meat into small pieces and fry in its 
own fat with the chopped onions. Then boil the 
beans in plain water (which should have been 
soaked in lukewarm water for 8 to 10 hours) for 
15 to 20 minutes, drain and add to the fried meat. 
Also cut the tomatoes into small pieces and put 
in with the rest, season to taste, and after pour- 
ing in the broth, boil it over a moderate fire until 
well done. 



[166] 



VEGETABLES WITH MEAT 



16. EGGPLANT 

WITH MINCED MEAT. 

[Patlijan Otoubtma.] 

Ingredients : 

Meat 1/2 pound, fat, of mutton or lamb. 

Eggplant 1 (21/2 to 3 pounds). 

Butter 2 tablespoonfuls. 

Dry Onions 2, medium. 

Tomatoes. . . 2 to 3, ripe (or 3 to 4 tablespoonfuls 
of canned tomatoes) . 
Salt and pepper, to taste. 

Method : 

Slice the eggplant into one inch thick pieces 
and fry lightly in one-half portion of the butter. 
Then arrange the slices in a deep flat pan, mean- 
while pressing down the centers with the back of 
a spoon, causing them to become hollow. 

Then mince the meat well, mix it with the very 
finely chopped onions, season with salt and pep- 
per lightly, and fry in the remainder of the but- 
ter. This done, put one tablespoonful of this fried 
mixture in the hollow of each eggplant piece, and 
over this the tomatoes cut in small pieces. Add 
a little plain water and boil it either on a slow fire 
or in a moderately hot oven for 15 to 20 minutes. 

[167] 



THE OEIENTAL COOK BOOK 



17. CHICK PEAS WITH MEAT. 

[NoHOUD Basdi.] 

Ingredients : 

Meat 1/2 pound, fat, of mutton or lamb. 

Chick Peas 2 cupfuls. 

Dry Onions 2, medium. 

Broth (or plain water) 2 to 3 cupfuls. 

Salt and pepper, to taste. 
Method : 

Soak the chick peas in lukewarm water for 10 
to 12 hours. When ready, cut the meat into small 
pieces, and fry in own fat, with the onions, which 
should be coarsely chopped. This done, add the 
chick peas, pour in the broth, and after seasoning 
the whole to taste, boil on a moderate fire until the 
peas and the meat are very tender. 

18. SPINACH WITH MINCED MEAT. 

[ISBANAK KeyMALI.] 

Ingredients : 

Meat 1 pound, fat, of mutton or lamb. 

Spinach 2 quarts. 

Dry Onions 2 to 3, medium. 

Butter 1 tablespoonful. 

Broth 1 cupful. 

Eggs 4 (or more) . 

Salt and pepper, to taste. 

[168] 



VEGETABLES WITH MEAT 

Method : 

Clean the spinach. Wash well several times, 
cut to not very small pieces, boil in plain water 
for 8 to 10 minutes and strain well. 

Then mince the meat and fry in the butter 
with the onions, which must be finely chopped. 

When these are ready lay one-half of the 
spinach in a deep flat pan, put over this the fried 
meat in one layer and cover it with the rest of the 
spinach, meanwhile seasoning each layer with salt 
and pepper. This done, pour over the whole the 
broth, and either boil it on a moderate fire, or put 
it in a hot oven. Before it is done make four hol- 
low places on the surface of the spinach, with the 
back of a spoon, and break one egg into each of 
them, and continue cooking until the eggs are done. 

19. CANNED SPINACH 

WITH MINCED MEAT. 

[KOUTOU ISBANAK KEYMALI.] 

Ingredients : 

Minced Meat I/2 pound, of lamb. 

Dry Onions 2, medium. 

Butter 1/2 tablespoonful. 

Spinaeti 1 can. 

Salt and pepper, to taste. 

[ 169 ] 



THE OEIENTAL COOK BOOK 

Method : 

Fry slightly the minced meat and the well- 
chopped onion in the butter. Make two portions 
of the spinach and lay the fried meat between in 
a flat pan, season to taste and cook either in a 
moderately hot oven or over a medium fire. 

Some people would prefer to add a table- 
spoonful of rice, already soaked in water, to the 
meat and onion during frying time. 

20. EGGPLANT 

WITH MINCED MEAT. 

[Patlijan Moussakka,] 

Ingredients : 

Meat 1 pound, fat, of mutton or lamb. 

Eggplants 2, medium. 

Butter 1 tablespoonful. 

Dry Onions 2, medium. 

Parsley 1 bunch. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 
Salt and pepper, to taste. 

Method : 

Slice the eggplants into less than one-half -inch 
thickness; then mince the meat, season to taste 
and fry in the butter with the onions, which should 

[170] 



VEGETABLES WITH MEAT 

be finely chopped. This done, put the eggplant 
and the fried minced meat in a suitable deep ves- 
sel in alternate layers. Then slice the tomatoes 
over the top, and after adding one cupful of plain 
water, simmer on a slow fire or bake in a mod- 
erately hot oven for 20 to 25 minutes. Serve hot. 

21. MASHED POTATOES 

WITH MINCED MEAT. 

[Keymali Patates.] 

Ingredients : 

Meat 1/2 pound, fat, of mutton or lamb. 

Potatoes 1 quart. 

Dry Onions 2, medium. 

Butter 2 tablespoonfuls. 

Broth (or plain water) 1 cupful. 

Salt and pepper, to taste. 
Method : 

Mince the meat and fry into one-half portion 
of the butter with the finely cut onions. Season 
to taste. Then prepare the mashed potatoes and 
put in a suitable vessel with the fried meat in al- 
ternate layers, and after pouring over the broth, 
boil the whole on a moderate fire for 15 to 20 min- 
utes. Then add the remainder of the butter on 
the surface, and place the vessel in a hot oven for 
10 to 12 minutes. 

[171] 



THE OKIENTAL COOK BOOK 



22. *FAVA BEANS WITH MEAT. 

[Pakxa Basdi.] 

Ingredients : 

Meat .... 1/2 pound, fat, of beef, mutton or lamb. 

Fava Beans 3 cupf uls. 

Dry Onions 2. 

Mint %, bunch. 

Broth 2 cupfuls. 

Salt and pepper, to taste. 

Method : 

Cut the meat into walnut-sized pieces and fry- 
in own fat, until light brown ; with it put the trim- 
med fava beans, in a deep suitable vessel, and sea- 
son to taste. Then cover the whole with the onions 
cut in slices, adding also the finely cut mint; and 
after pouring the broth over it, boil on a moderate 
fire until tender. Refrain from stirring the con- 
tents of the vessel during the process of boiling, 
as this will cause the beans to become black, unless 
the stirring is done with a wooden spoon. 

* See special list of Oriental Ingredients. 



[172] 



VEGETABLES WITH MEAT 

23. TURNIP WITH MEAT. 

[Shalgham Basdi.] 

Ingredients : 

Meat 1 pound, fat, of mutton or lamb. 

Turnips 3 pounds. 

Dry Onions 2, medium. 

Carrot 1. 

Parsley 1 bunch. 

Broth (or plain water) 1 cupful. 

Salt and red pepper, to taste. 
Method : 

Cut the meat into small pieces and fry in own 
fat, with the coarsely chopped onions, until a light 
brown. Then add the turnips cut into walnut-sized 
pieces, also the carrot and the parsley, finely cut. 
This done, season the whole to taste, pour the 
broth over it and boil on a moderate fire until the 
meat is very tender. Serve with lemon. 

24. SPINACH WITH MEAT. 

[ISBANAK Basdi.] 
Ingredients : 

Meat 1 pound, fat, of mutton or lamb. 

Spinach 2 quarts. 

Dry Onions 2 to 3, medium. 

Broth (or plain water) 2 eupfuls. 

Egg 1. 

Lemon 1. 

Salt and pepper, to taste. 
[173] 



THE ORIENTAL COOK BOOK 

Method : 

Cut the meat into egg-sized portions and fry 
in own fat with the coarsely chopped onions, in a 
suitable vessel until a light brown. Mix with this 
the well-cleaned, washed and coarsely cut spinach. 
Season to taste, and after adding the broth, boil 
over a moderate fire until the meat is tender. 

Dressing made of the beaten egg and the juice 
of the lemon mixed should be added after first 
blending it with part of the broth of the Basdi. 

25. GREEN PEAS WITH MEAT. 

[Bezelia Basdi.] 

Ingredients : 

Meat 1/2 pound, fat, of mutton or lamb. 

Peas 1/2 quart. 

Dry Onions 2, medium. 

Broth (or plain water) 1 to 2 cupfuls. 

Salt and pepper, to taste. 

Method : 

Cut the meat into small pieces and fry in own 
fat with the chopped onions, in a suitable vessel. 
To this add the peas and season to taste. Then 
pour over the broth and boil on a moderate fire 
until the meat becomes tender and done. 

[174] 



VEGETABLES WITH MEAT 



26. CANNED GREEN PEAS 
WITH MEAT. 

[KouTOU Bezelia Etli.] 

Ingredients : 

Meat 1/^ pound, of lamb. 

Dry Onions 2, medium. 

Tomatoes 3 to 4 tablespoonfuls 

of canned tomatoes. 

Peas 1 can. 

Salt and pepper, to taste. 

Method : 

Cut the meat into walnut-sized pieces, and fry 
for twenty minutes; then slice in the onions and 
put in the tomatoes, and continue frying 8 to 10 
minutes longer. Then put in the contents of the 
can of green peas, season to taste and boil over a 
medium fire until done. 



[175] 



THE ORIENTAL COOK BOOK 



27. CELERY AND LEEK WITH MEAT. 

[Kereviz — Pkassa Basdi.] 

Ingredients : 

Meat 1/2 pound, fat, of mutton or lamb. 

Celery 2 whole stalks. 

Leeks 2 to 3 medium bunches. 

Tomatoes. . . 1 to 2, ripe (or 2 to 3 tablespoonfuls 
of canned tomatoes). 

Broth 2 eupfuls. 

Egg 1. 

Lemon 1. 

Salt and red pepper, to taste. 

Method : 

Cut the meat into walnut-sized pieces and fry 
in own fat. Then cut the celery and the leek into 
one and one-half inch lengths and put with the 
fried meat. Season with salt and the red pepper, 
adding also the tomatoes cut into small pieces. 
Cover the whole with the broth and boil over a 
moderate fire until the meat and the vegetables 
are very tender. 

When done, dressing made of the beaten egg 
and the juice of the lemon should be poured over, 
after the mixture is first blended with part of the 
gravy of the Basdi. 

[176] 



VEdETABLES WITH MEAT 



28. ASPARAGUS WITH MEAT. 

[Bnghinab-Fidan "Koxjsh Conmaz" Basdi.] 

Ingredients : 

Meat % pound, fat, of mutton or lamb. 

Broth (or plain water) 1 cupful. 

Asparagus 1 large bunch. 

Dry Onions 2, medium. 

Egg 1. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Cut the meat into small pieces and fry in own 
fat with the finely chopped onions, mitil a light 
brown. Also boil the asparagus in plain water for 
8 to 10 minutes, strain and add to the fried meat 
in a suitable vessel. Season to taste, and after 
adding the broth continue boiling until the meat 
is tender. 

Dressing made of the beaten egg with the 
lemon juice should be poured over the whole, after 
first blending it with part of the broth of the Basdi. 



[177] 



THE OEIENTAL COOK BOOK 



29. CANNED ASPARAGUS 
WITH MEAT. 

[KouTOU Enghinak — FiDAN Etli.] 

Ingredients : 

Meat y^ pound, of lamb. 

Dry Onion 1, medium. 

Asparagus 1 can. 

Salt and pepper, to taste. 

Method : 

Cut the meat into walnut-sized pieces and fry 
for twenty minutes, then slice in the onion and 
continue frying 8 to 10 minutes longer. This 
ready, pour over the fried meat and onion the con- 
tents of the can of asparagus and boil it for 15 to 
20 minutes over a medium fire. 

Some prefer to add a dressing to this style 
of asparagus, made of the juice of a lemon and a 
beaten q^^, well mixed and blended with the 
whole. 



[178] 



VEGETABLES WITH AND WITH 
OUT BUTTER OR OLIVE OIL 



1. FRIED EGGPLANT IN OMELET 
STYLE. 

[Patlijan Beobegh.] 

Ingredients : 

Eggplant 1, medium. 

Butter In quantity required to fry with. 

Eggs 2. 

Hard Cheese 2 to 3 tablespoonfuls, grated. 

Parsley i/2 bunch. 

Salt and pepper, to taste. 

Method : 

Slice the eggplant in less than one-half -inch 
disks and fry slightly with butter in a large flat 
pan. Then make a mixture of the eggs, the 'grated 
cheese and very finely cut parsley, and after sea- 
soning it to taste, pour it over each piece of the 
eggplant, and continue frying until brown on both 
sides. 



[179] 



THE ORIENTAL COOK BOOK 



2. FRIED MARROW-PUMPKIN 
IN OMELET STYLE. 

[Kabak Beoregh.] 

This is a kind of small piimpkin, often in the 
thickness of a person's arm, white and soft skin- 
ned, better known as Vegetable Marroiv. 

Ingredients : 

Pumpkin 1, medium. 

Butter In quantity required for frying. 

Eggs 2. 

Hard Cheese 2 to 3 tablcspoonfuls, grated. 

Parsley 1/2 bunch. 

Salt and pepper, to taste. 

Method : 

Pare and slice the pumpkin in less than one- 
half -inch disks and fry slightly in butter in a large 
flat pan. Then make a mixture of the eggs, the 
grated cheese, and some finely cut parsley, and 
after seasoning it to taste, pour it over each piece 
of the pumpkin and continue f rjdng until brown on 
both sides. 



[180] 



VEGETABLES AVITH BUTTER, ETC. 

3. MASHED EGGPLANT. 

[Patlijan Ezmeh.] 

Ingredients : 

Eggplants 2, medium. 

Dry Onions 1 to 2. 

Parsley i/2 bunch. 

Olive Oil 2 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Roast the eggplants well over a hot fire, skin 
and mash with the aid of a spoon, after first chop- 
ping with a chopper. Then mix with this the 
onions and the parsley, both very finely cut. 
Season to taste and let rest for two to three hours. 

When ready to serve, use the olive oil over it. 
A few black olives placed on top of the plate will 
not look out of place. 

4. MASHED DRY BEANS. 

[Fassoxjlia Ezmeh.] 

Ingredients : 

Dry Beans 2 cupfuls. 

Dry Onions 1 to 2, medium. 

Parsley 1/2 bunch. 

Olive Oil 2 tablespoonfuls. 

Salt and pepper, to taste. 

[ 181 ] 



THE OEIENTAL COOK BOOK 

Method : 

Soak the beans in water for 10 to 12 hours, 
and after the first fifteen minutes' boiling strain 
and boil anew in plain water, until very tender. 
Then strain it again and mash, mixing it with the 
onions and parsley, both very finely cut. Season 
to taste and let rest for one to two hours. When 
serving use the olive oil over it and a few black 
olives, if desired. 

5. MASHED CHICK PEAS. 

[NOHOUD EZMEH.] 

Ingredients : 

Chick Peas 2 cupfuls. 

Dry Onions 1 to 2, medium. 

Parsley i/^ bunch. 

Olive Oil 2 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Soak the chick peas in water for 10 to 12 
hours, and boil in plain water, until very tender. 
Then strain it and mash, mixing it with the onions 
and parsley, both very finely cut. Season to taste 
and let rest for one to two hours. When serving 
use the olive oil over it, and a few black olives if 
desired. 

[182] 



VEGETABLES WITH BUTTER, ETC. 



6. ORIENTAL BAKED BEANS. 

[FaSSOULIA PUTiAKI.] 

Ingredients : 

Dry Beans 2 cupf uls. 

Garlic 1 head, bulbs peeled. 

Parsley 1 bunch. 

Green Pepper 1, medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Olive Oil 3 tablespoonfuls. 

Salt and red pepper, to taste. 

Method : 

Soak the beans in plain water for 10 to 12 
hours. Drain and boil for 10 to 15 minutes ; then, 
after straining it, put in a suitable vessel, adding 
to it the peeled bulbs of garlic, the parsley and the 
green pepper finely cut, the juice of the tomatoes, 
the olive oil and two cupfuls of plain water. 
Season to taste with salt and pepper, after it is 
nearly half done. The baking may be done either 
in a moderately hot oven or on a medium fire, until 
the beans are tender. 

Serve with lemon if desired. 



[183] 



THE ORIENTAL COOK BOOK 
7. ORIENTAL BOILED BEANS. 

[Fassoulia Piaz.] 
Ingredients : 

Dry Beans 2 cupfuls. 

Olive Oil 2 tablespooufuls. 

Lemon 1. 

Salt and pepper, to taste. 

The Piaz: 

Dry Onion 1, medium. 

Parsley 1 bunch. 

Method : 

Soak the beans in water for 10 to 12 hours, 
and after the first boil strain. Then boil again in 
plain water, seasoning with salt and pepper be- 
fore well cooked. 

Serve this with the following mixture of dry 
onion (also green onions in season) and parsley, 
which is called Piaz. 

Cut very finely the onion and crush it well 
with salt and wash. (This method helps to take 
out the rancidness of the onion.) Then mix with 
it the parsley, which must also be very finely cut. 

This Piaz should be sifted on the beans when 
served, adding then also the olive oil and the 
lemon, the quantities of which should be deter- 
mined according to the taste of each person. 
Black olives are usually served with this dish. 

[184] 



VEGETABLES WITH BUTTER, ETC. 



8. BOILED LENTILS. 

[Merjimek Pulaki.] 

Ingredients : 

Lentils 1 cupful. 

Dry Onions 2, medium. 

Parsley i/2 bunch. 

Olive Oil 2 tablespoonf uls. 

Salt and pepper, to taste. 
Method : 

Wash the lentils and boil them in plain water 
four times their measure ; when boiled for 15 to 20 
minutes, chop the onions in, coarsely, also the 
parsley. Add the olive oil and then season to 
taste. Boil it on a medium fire until the onions 
and the lentils are very tender. 

Some people would rather use the olive oil 
when serving instead of boiling it with the rest 
of the ingredients. 

9. FRIED EGGPLANT, PLAIN. 

[Patlijan Tava.] 

Ingredients : 

Eggplant 1, medium. 

Butter In quantity required for frying. 

Eggs 2. 

Salt, to taste. 

[185] 



THE ORIENTAL COOK BOOK 

Method : 

Slice the eggplant to a thickness suitable for 
serving, season with salt and, after dipping into 
the beaten egg, fry in butter, or olive oil, if pre- 
ferred. 

10. FRIED SPINACH. 

[ISBANAK TavA.] 

Ingredients : 

Spinach 2 quarts. 

Eggs 3 (or more, if desired). 

Butter 3 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Clean the spinach well, cut and boil for 10 to 
15 minutes and strain. Then place it evenly in a 
flat pan, season it to taste, and after pouring over 
the beaten eggs, melt the butter and pass over the 
whole, then bake in a moderately hot oven. 



[186] 



VEGETABLES WITH BUTTER, ETC. 



11. SPINACH, PLAIN. 

[ISBANAK SaDEH.] 

Ingredients : 

Spinach 2 quarts. 

riour 1 tablespoonful. 

Butter 2 tablespoonfuls. 

Broth (or milk) 1 cupful. 

Bread (stale) 2 to 3 slices. 

Salt and pepper, to taste. 

Method : 

Clean the spinach, cut into pieces, wash well, 
boil for ten minutes and put through cold water. 
Then fry for ten minutes the flour in the butter; 
to this adding the spinach, also one-half of the 
broth. After boiling this mixture for five to eight 
minutes, pour in the rest of the broth, stir slowly, 
and continue boiling for ten minutes longer. 

Serve this hot and with a little hot butter 
j)Oured over it. 

The stale bread slices may be cut into square 
pieces and fried in butter and arranged over the 
spinach. The broth may be replaced with milk. 



[187] 



THE ORIENTAL COOK BOOK 



12. EGGPLANT WITH OLIVE OIL. 

"The Imam fainted for joy over it." 

[Imam Byildi.] 

Ingredients : 

Eggplants 2, medium. 

Diy Onions 4, medium. 

Garlic 1 head, bulbs peeled. 

Tomatoes 3, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Green Pepper 1, medium. 

Olive Oil 1/2 cupful. 

Salt and pepper, to taste. 

Method : 

Cut the eggi^lants into thick slices. Also slice 
the onions and have the garlic ready — the bulbs 
peeled. Then place these in a suitable pan, alter- 
nately, first part of the eggplants, then part of the 
onion, and then the bulbs of garlic scattered. 
Repeat this twice, or even three times, not forget- 
ting to season each row with salt and pepper, pour- 
ing over it the juice of the tomatoes. This done, 
pour over the whole the olive oil and place the 
pan in a moderately hot oven, or cook on a slow 
fire until well done. Serve it hot or cold. 

[188] 



VEGETABLES WITH BUTTER, ETC. 



13. ARTICHOKES WITH OLIVE OIL. 

[Zeytin Yaghli Enghinab.] 

Ingredients : 

Plain Water 2 cupfuls. 

Olive Oil 1/2 cupful (or more, if desired). 

Dry Onions 15, small, skinned. 

Artichokes 6, medium. 

Salt and pepper, to taste. 

Method : 

In a suitable vessel put the water and the olive 
oil, also the small onions, skinned but not cut, sea- 
son to taste and boil until the onions are half done. 
To this add the cleaned and trimmed artichokes 
and continue boiling until nearly all the water is 
evaporated. Serve it hot or cold. 



14. CANNED ARTICHOKE 
WITH OLIVE OIL. 

[KouTOu Enghinak Zeytin Yaghm.] 

Ingredients : 

Artichokes 1 can. 

Dry Onion 10 to 12, very small. 

Olive Oil 1/4 cupful (or less, if desired). 

Salt and pepper, to taste. 

[ 189 ] 



THE ORIENTAL COOK BOOK 

Method : 

Skin the onions, but do not cut, and fry nearly 
half done in the olive oil. Over this add the eon- 
tents of the can of artichokes, and after seasoning 
the whole to taste boil over a medium fire for 15 
to 20 minutes, or until the artichokes are well 
cooked. Serve it hot or cold. 



15. GREEN BEANS WITH OLIVE OIL. 

[Tazeh Fassoulia Taghli.] 

Ingredients : 

Green Beans 1 quart. 

Dry Onions 3. medium. 

Green Pepper 1, medium. 

Tomatoes 2, I'ipe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Olive Oil 3 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Clean and trim the beans, splitting them 
lengthwise, crush with some salt and, after wash- 
ing, arrange them in a suitable vessel. Slice over 
this the onions and the green pepper. Also add 
the juice of the tomatoes. Season to taste, and 
after pouring in the olive oil, boil on a moderate 

[190] 



VEGETABLES WITH BUTTEE, ETC. 

fire for 10 to 15 minutes, when one-half cup of 
plain water should be added, and then left over a 
slow fire to simmer until done. Serve it hot or 
cold. 

16. * FAVA BEANS WITH OLIVE OIL. 

[Zeytin Yaghli Pakla.] 

Ingredients : 

Fava Beans 1 quart, fresh. 

Dry Onions 3, medium. 

Mint % bunch. 

Olive Oil 3 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Trim the beans and put in a suitable vessel. 
Over this slice the onions and scatter the mint cut 
fine. After adding the olive oil and half a cup of 
water, season to taste and boil on a moderate fire 
until well cooked and the beans are tender, but 
refrain from stirring, as the touch of a spoon or 
the like will cause these beans to become black. 
Serve it hot or cold. 

* See Special List of Oriental Ingredients. 



[191] 



THE ORIENTAL COOK BOOK 



17. CANNED GREEN BEANS 
WITH OLIVE OIL. 

[KOUTOU Tazeh Fassoulia Yaqhli.] 

Ingredients ; 

Green Beans 1 can. 

Dry Onions 2, medium. 

Green Pepper 1, medium. 

Tomatoes 2, ripe (or 2 to 3 tablespoonfuls 

of canned tomatoes). 

Olive Oil 2 to 3 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Heat the olive oil and in it cut the onions. 
After 10 to 15 minutes' frying, add also the toma- 
toes and the green pepper finely cut. Allow five 
to eight minutes for the latters to cook, when the 
contents of the can of green beans should be 
poured in and seasoned to taste. Boil over a 
medium fire until the beans are sufficiently cooked. 
If necessary some plain warm water may be added 
during the time of boiling. Serve it hot or cold. 



[192] 



VEGETABLES WITH BUTTEE, ETC. 

18. BAKED POTATOES 

WITH OLIVE OIL. 

[Pataxes Pulaki.] 
Ingredients : 

Potatoes 1 quart. 

Olive Oil Vs cupful. 

Garlic 1 head, bulbs peeled. 

Parsley 1 bunch. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Lemon 1. 

Salt and pepper, to taste. 
Method : 

In a suitable vessel place the olive oil, as much 
plain water, the bulbs of garlic peeled, the juice of 
the tomatoes, the parsley finely cut, and the pota- 
toes, peeled and sliced into disks, one-fourth of an 
inch thick. Season the whole to taste, and either 
boil on a medium fire or bake in a moderately hot 
oven. Serve it hot or cold with lemon. 

19. ASPARAGUS WITH OLIVE OIL. 

[ENGHINAE FiDAN "KOUSH KONMAZ." 

Yaghli.] 
Ingredients ; 

Asparagus 2 bunches. 

Dry Onions 3, medium. 

Olive Oil Vs cupful. 

Salt and pepper, to taste. 
[193] 



THE ORIENTAL COOK BOOK 



Method : 

Chop the onions and fry in the butter until 
light brown. In a separate vessel boil the aspara- 
gus for five minutes, strain and then add the boiled 
asparagus to the fried onion. This done, season 
the whole to taste and, after adding a few table- 
spoonfuls of plain water to it, bake in a moderate- 
ly hot oven. Serve it hot or cold. 



20. CANNED ASPARAGUS 
WITH OLIVE OIL. 

[KOUTOU ENGHINAB — FiDAN Yaghli.] 

Ingredients : 

Asparagus 1 can. 

Dry Onions 2, medium. 

Olive Oil 2 to 3 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Heat the olive oil, cut the onions into it and 
fry for fifteen minutes. Then pour in contents 
of the can of asparagus, season to taste, and boil 
on a slow fire for 8 to 10 minutes. If necessary 
add some plain warm water during the time of 
boiling. Serve it hot or cold. 

[194] 



VEGETABLES WITH BUTTER, ETC. 

21. FRIED POTATOES. 

[Patates Tava,] 

Ingredients : 

Potatoes 6 to 7, medium. 

Butter In quantity required for frying. 

Salt and pepper, to taste. 

Method: 

Pare the potatoes, boiled or raw, and slice 
roundly into one-fourth of an inch thick disks. 
Season to taste and fry in hot butter until light 
brown. Serve hot. 

22. FRIED POTATOES 

WITH TOMATOES. 

[Patates Tava Domatesli.] 

Ingredients : 

Potatoes 7 to 8, medium. 

Butter In quantity required for frying. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 

Plain Hot Water 1/2 cupful. 

Salt and pepper, to taste. 

Method: 

Pare the potatoes (boiled or raw) and slice 
into disks one-fourth of an inch thick, season to 

[ 195 ] 



THE ORIENTAL COOK BOOK 

taste and fry in hot butter until half done; then 
add the juice of the tomatoes and the plain hot 
water, and simmer on a slow fire for 10 to 15 min- 
utes. Serve hot. 

23. BOILED DRY BEANS. 

Another Style. 

[KouRou Fassoulia Yahni.] 

Ingredients : 

Dry Beans 1 cupful. 

Dry Onions 3, medium. 

Butter 2 tablespoonfuls. 

Tomatoes 3, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 
Salt and pepper, to taste. 

Method : 

Soak the beans in water for 10 to 12 hours, 
boil in new water for 15 to 20 minutes and strain. 
Then with clean water twice their measure, put in 
a suitable vessel, adding also the tomatoes cut into 
small pieces, and the onions which should first be 
fried in the butter until light brown. Season the 
whole to taste, and boil over a moderate fire until 
tender. Serve hot. 



[196] 



VEGETABLES WITH BUTTER, ETC. 

24. CAULIFLOWER FRIED. 

[Oabnabit Tava.] 
Ingredients : 

Cauliflower 1 head, medium. 

Butter 2 tablespoonf uls. 

Eggs 2. 

Salt and pepper, to taste. 

Method: 

Boil the cauliflower slightly in a large vessel, 
and when sufficiently cold slice it into pieces one- 
third of an inch thick, season to- taste and, after 
dipping into the beaten eggs (or plain flour), fry 
in burning hot butter on both sides. Olive oil may 
conveniently be used instead of butter. 

25. CAULIFLOWER BOILED 

WITH OLIVE OIL. 

[Caen ABIT Yahni.] 

Ingredients : 

Cauliflower 1 head, medium. 

Dry Onions 2, medium. 

Olive Oil 3 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Boil the cauliflower until half done. Strain 

and cut into walnut-sized pieces. Then in one suit- 

[197] 



THE ORIENTAL COOK BOOK 

able vessel add to it the chopped onions which 
should first be fried in the olive oil (or butter) 
until light brown, a little water, and after season- 
ing the whole to taste, simmer on a slow fire until 
well done. 

26. CANNED CAULIFLOWER 
WITH OLIVE OIL. 

[KouTOU Cabnabit Yaghli.] 

Ingredients : 

Cauliflower 1 can. 

Dry Onions 2, medium. 

Olive Oil 2 to 3 tablespoonf uls. 

Salt and pepper, to taste. 

Method : 

Heat the olive oil, cut the onion into it and 
fry for fifteen minutes or more. Then pour over 
this the contents of the can of cauliflower cut into 
egg-sized pieces. Season to taste and let simmer 
on a slow fire for 10 to 15 minutes. If necessary 
add some plain warm water during the time of 
boiling. Serve it hot or cold. 



[198] 



VEGETABLES WITH BUTTEE, ETC. 



27. ORIENTAL ' ' CHICK-PEA BALLS. ' ' 

[NoHOUD Tope.] 

Ingredients : 

Chick Peas 1 pound. 

Dry Onions 10 to 12, medium. 

Pistachio Nuts % cupful, shelled. 

* Kishnish % cupful. 

Seedless Raisins (black) Va cupful. 

Parsley 1 bunch. 

* Tahin 1 cupful. 

Olive Oil 2 tablespoonf uls. 

Lemons 2. 

Salt and pepper, to taste. 

Method : 

Soak the chick peas in lukewarm salty water 
for 10 to 12 hours, then wash well and crush very 
finely into a batter. Season to taste, and after di- 
viding into five or six portions, flatten each portion 
into one-inch-thick cakes on separate pieces of 
white muslin the size of a handkerchief. This 
ready, prepare the following mixture for stuffing : 

Chop the onions well and boil in a littl-e plain 
water with the pistachio nuts, the Kishnish and 
the black raisins for ten minutes and strain. To this 
add the parsley finely cut, the sesame extract, the 

* See Special List of Oriental Ingredients. 
[ 199 ] 



THE ORIENTAL COOK BOOK 

Tallin, mix well, and divide and put in the center 
of the chick peas spread over the muslin. This 
done, bring the edges of the batter together, form- 
ing each portion into a ball, and after enclosing 
them in the muslin pieces tie and place them loose- 
ly in a vessel nearly full of boiling water. After 
30 to 35 minutes the topes may be considered done. 

When ready to serve take out the topes from 
their muslin wraps, cut into parts and dress each 
plate of it with olive oil and lemon. 

Nohoud Topes are served either hot or cold. 

28. POTATO FRITTERS. 

[Patates Beoregh.] 

Ingredients : 

Potatoes 8 to 10, medium. 

* Hard Cheese (Kasher)...3 to 4 tablespoonfuls, 

grated. 

Eggs 2. 

Parsley 1 bunch. 

Butter In quantity required for frying. 

Salt and pepper, to taste. 

Method : 

Boil the skinned potatoes and mash them well. 
Mix with the eggs — beaten; also the well-grated 

* See Special List of Oriental Ingredients. 
[200] 



VEGETABLES WITH BUTTER, ETC. 

hard cheese — Kasher, the parsley finely cut, and 
after seasoning the whole to taste, divide into egg- 
sized portions, flatten between the palms of hands 
and fry on both sides in hot butter. 

It is better to serve these fritters while hot. 

29. FRESH GREEN PEAS 
WITH OLIVE OIL. 

[Tazeh Bezelia Taghli.] 

Ingredients : 

Fresh Green Peas I/2 quart. 

Dry Onions 2 to 3, medium. 

Tomatoes. . . 2 to 3, ripe (or 3 to 4 tablespoonfuls 
of canned tomatoes). 

Olive Oil 3 tablespoonfuls. 

Green Pepper 1, medium. 

Salt and pepper, to taste. 

Method : 

Boil the fresh green peas (or hard peas first 
soaked in lukewarm water for 4 to 5 hours) in 
equal measure of plain water until half done. Cut 
over, then, the onions and the green pepper, also 
the tomatoes, season to taste and, after adding the 
olive oil, continue boiling on a moderate fire until 
done. Serve hot. 

[201] 



THE ORIENTAL COOK BOOK 



30. CANNED PEAS WITH OLIVE OIL. 

[KouTou Bezelia Yaghli.] 

Ingredients : 

Peas 1 can. 

Dry Onions 2, medium. 

Olive Oil 3 tablespoonfuls. 

Tomato Sauce (Ketchup) . . 2 to 3 tablespoonfuls. 
Salt and pepper, to taste. 

Method : 

Heat the olive oil, cut into it the onions, and 
after twenty minutes ' frying add the tomato sauce. 
Over this pour the contents of the can of peas, sea- 
son to taste, and boil the whole over a medium fire 
for 15 to 20 minutes. Serve hot. 

Note. — Many other vegetable dishes may be composed and 
cooked after the styles described in the preceding recipes, with 
more or less variations. This matter, however, is left entirely 
with the cook and her judgment of appropriate ingredients. 



[202] 



STUFFED DISHES 

[DOLMA.] 

Stuffed Dishes — Dolma — that are made 
either with meat or olive oil are exclusively Ori- 
ental. They are as popular as the Boiled Dishes 
or the Vegetables with Meat, and there is no ex- 
clusive Oriental occasion, such as a wedding or 
other feast, where they do not appear in one way 
or another. 

While the stuffing — Dolma — is comparatively 
a simple composition, yet it is done in such various 
ways, and each different style has so individual a 
flavor that no one tires of this method of cooking. 

Dolma is a simple, yet a very natural and nu- 
tritious food, very easily prepared and cooked. 
In Occidental cooking it is perhaps the most curi- 
ous and striking novelty offering something both 
new and useful as well. 

Stuffed dishes are somewhat in vogue now in 
Western countries, but, compared with the Ori- 
ental styles, which may well be taken as original, 
they are mere imitations in quality and in taste. 

[203] 



THE OEIENTAL COOK BOOK 

We are very confident that housewives who 
try the Dolma will have their curiosity soon 
changed into something that might be called a 
sense of duty, because when they once find out the 
intrinsic value of the Dolma as a principal food, 
they will feel it due to themselves and to their fam- 
ilies to repeat it several times a week. We have 
many positive proofs of such cases. 



f 204 1 



STUFFED DISHES WITH MEAT 



RECIPE FOR STUFFING 

WITH 

Tomatoes, Green Peppers, Cucumbers, Vegetable 

Marrows, Eggplants, Onions, Cabbage, 

Vine-Leaves and Quinces. 

THE ''DOLMA" MIXTURE. 

Stuffing — ''Dolma" — consists of the follow- 
ing ingredients and tlieir approximate quantities : 

Meat 1 pound, fat and ground, 

of lamb or mutton. 

Rice Va pound, well washed. 

Dry Onions 3 to 4, medium, finely chopped. 

Parsley 1 bunch, finely chopped. 

Plain Water 2 to 3 tablespoonfuls. 

Salt and pepper, to taste. 

In a large bowl the above should be well mixed 
together by hand. If there is more stuffing than 
needed make walnut-sized balls of the remainder 
and cook with the ''Dolma." 



[205] 



THE ORIENTAL COOK BOOK 

1. STUFFED TOMATOES. 

[DOMATES DOLMA.] 

Take ten or twelve good and round tomatoes 
and cut the tops in such a way that these may still 
remain attached to the whole ones in order to act 
as lids. Then after digging out each tomato with 
the aid of either a sharp knife or a spoon, fill light- 
ly with the '^Dolma" mixture — as described above. 
This done, pierce each on the four sides with a 
fork and arrange tightly side by side, in a deep 
flat pan. Between the stuffed tomatoes may be 
put the centers of the tomatoes, which will help to 
enrich the gravy. Before placing the pan on a 
slow fire for boiling or in a moderately hot oven 
for baking, pour one or more cupfuls of broth or 
plain water over the stuffed tomatoes. Serve hot. 

Note. — It is common to mix stuffed Tomatoes with Stuffed 
Green Peppers, when these are cooked together In this style; 
the flavor of one Increases the flavor of the other. 

2. STUFFED GREEN PEPPERS. 

[FiffiNGH BiBEB DOLMA.] 

Use ten to twelve large and round green pep- 
pers, cut the tops and dig out their seedy parts 
with fingers. Then fill all lightly with the 

[ 206 ] 



STUFFED DISHES WITH MEAT 

^'Dolma" Mixture. This done, pierce each one on 
the four sides with the point of a knife and ar- 
range them tightly, side by side, in a suitable ves- 
sel or a deep flat pan. Cut two or three ripe toma- 
toes (or 4 to 5 tablespoonfuls of canned tomatoes) 
and place between the peppers, adding one cupful 
or more broth (or plain water). Cook it either 
on a slow fire or in a moderately hot oven. Serve 
hot. 

3. STUFFED CUCUMBERS. 

[Khiyab Dolma.] 

Pare eight to ten cucumbers of medium;' size 
slightly, dig out their seedy parts with the aid of 
a narrow and pointed knife, stuff with the 
"Dolma" mixture, and after piercing each one 
with a fork arrange in a suitable pan, side by side. 
Add two or three ripe tomatoes, cut into small 
pieces (or three to four tablespoonfuls of canned 
tomatoes) and then pour over one cupful 'or more 
of broth, or plain water. Cook either on a slow 
fire or in a moderately hot oven. 

Dressing — Terbieh — made of one beaten egg 
and the juice of one lemon mixed, may be added 
to the whole, after blending the mixture first with 
part of the Dolma gravy. Serve hot. 

[207] 



THE ORIENTAL COOK BOOK 

4. STUFFED. VEGETABLE 

MARROWS. 

[Kabak Dolma.] 

The number of the marrows used in making 
this Dolma is entirely dependent upon their size. 
These should be cut into three or four pieces — 
each piece from three to five inches long (see 
Stuffed Cucumbers, Style No. 3). Do not omit the 
dressing made of beaten eggs and the juice of a 
lemon mixed. 

5. STUFFED EGGPLANTS. 

[Patlijan Dolma.] 

Do not skin the eggplants, but if they are large 
cut them into two, roundly. Dig out the seedy 
parts. Pierce on the four sides and leave in plain 
water until the stuffing is finished; after stuffing, 
arrange them in a deep pan, side by side, and cut 
over them two to three ripe tomatoes (or three to 
four tablespoonfuls of canned tomatoes). Then 
pour on one cupful or more broth (or plain water) 
and cook either on a slow fire or in a moderately 
hot oven. Serve hot. 

[208] 



STUFFED DISHES »W1TH MEAT 

6. STUFFED ONIONS. 

[SOGHAN DOLMA.] 

Take 12 to 15 large dry onions, skin and cut 
each on one side — lengthwise — and leave in boiling 
water for eight or ten minutes, or until they are 
sufficiently soft to take each wrapping apart with- 
out tearing. Then take small portions of the 
Dolma mixture, enclose and wrap in each fraction 
of the onions and arrange them, side by side, in a 
deep vessel, adding over the whole the juice of two 
or three ripe tomatoes, a pinch of red pepper, also 
one cupful or more of broth (or plain water). 
Cook either on a slow fire or in a moderately hot 
oven. 

7. STUFFED CABBAGE. 

[Lahana Dolma — "Sabma."] 

The cabbage used for stuffing purposes should 
be smooth and the leaves thin. 

Of one such cabbage take the leaves apart, 
very carefully and without tearing, and put in 
boiling water until they become sufficiently soft. 
Then cut each leaf into two-inch- wide strips, 
lengthwise, and at one end of each strip place a 
small piece of the ^' Dolma" mixture and wrap in 

[209] 



THE OEIENTAL COOK BOOK 

a triangular form and arrange side by side in a 
deep vessel. If this method of stuffing proves 
tedious, then simply cut the cabbage leaves into 
two parts and into each part wrap stuffing the size 
of the forefinger, and arrange in the vessel. This 
done, add to it the juice of two or three ripe toma- 
toes, a pinch of red pepper, also one cupful or 
more broth (or plain water) sufficient to reach the 
surface of the Dolma. Cook either on a slow fire 
or in a moderately hot oven. Serve hot. 

Note. — To prevent the mingling of the Dolma units with 
one another, it is advisable to place a plate over them — up- 
side-down — during the process of boiling. When serving take 
the Dolma out with the aid of a fork. 

8. STUFFED VINE LEAVES. 

[Asma-Yapeak Dolma.] 

As the vine-leaves used for stuffing purposes 
are preserved in salty water, it is, therefore, neces- 
sary to put them in boiling water for 10 to 15 min- 
utes, then press in order to rid them of the salti- 
ness. 

This done, take a small portion of the Dolma 
mixture and wrap it in a leaf. The wrapping may 
be done in the following manner: 

[210] 



STUFFED DISHES WITH MEAT 

Place the stuffing at the stem end, but in the 
inside of the leaf, and fold both sides in — one over- 
lapping the other^ — then roll over toward the end 
of the leaf. 

Thus, the wrapped Dolma should be arranged, 
side by side, in a suitable vessel, and covered with 
broth (or plain water), chopping over it also one 
stalk of rhubarb (if handy) to give it a desirable 
sour flavor. Then after pressing it down with a 
plate to prevent the mingling of the Dolma units, 
add one cupful or more broth or plain water, 
boil on a slow fire until the vine-leaves are very 
tender and edible. 

Dressing made of two beaten eggs and the 
juice of one lemon should be poured over, after 
first blending it with part of the Dolma gravy. 

Serve hot and take out with the aid of a fork. 

Note. — Some like Matsoun over it, but if dressing is made, 
then Matzoun is out of place entirely. 



[211] 



THE ORIENTAL COOK BOOK 



9. STUFFED QUINCES. 

[IVA DOLMA.] 

Take six to eight small but round quinces and 
clean them of their seedy parts. Pierce on the 
four sides with a sharp-pointed knife, and after 
stuffing each one with the ''Dolma" mixture, ar- 
range side by side, in a suitable deep pan. Boil 
either on a slow fire or in a moderately hot oven. 

Dressing made of two beaten eggs and the 
juice of one lemon should be poured over them, 
after first blending it with part of the Dolma 
gravy. 

Serve hot. 



[212] 



OTHER STUFFED DISHES 

1. STUFFED OYSTERS 
WITH OLIVE OIL. 

[Yaghli Mima Dolma.] 

Ingredients : 

Oysters 50, with shells. 

Olive Oil 1 cupful (or less) . 

Dry Onions 12 to 15, medium. 

Rice 1 cupful. 

Black Raisins I/2 cupful, seedless. 

Pistachio Nuts I/2 cupful, shelled. 

Parsley 1 bunch. 

Sugar 1 tablespoonful. 

Tomatoes. . . 2 to 3, ripe (or 3 to 4 tablespoonfuls 
of canned tomatoes). 

Cinnamon 2 pinches. 

Salt and pepper, to taste. 

Method : 

Wash and clean the shells of the oysters and 
open them without taking apart, then prepare the 
stuffing in the following manner: 

Chop the onions and fry in the olive oil until 
light brown; then add the rice, and after ten to 
fifteen minutes of frying the latter add the finely 

[213] 



THE OEIENTAL COOK BOOK 

cut parsley, the pistachio nuts, the raisins, also the 
tomatoes cut into small pieces. Finally season 
with cinnamon, the salt and pepper. 

When this mixture is sufficiently cold, stuff 
each oyster shell, which contains the oyster stuck 
on one side, press together and arrange in a large 
suitable vessel, side by side. When through, put 
a heavy plate over the stuffed oysters to prevent 
mangling. Then place the vessel over a moderate 
fire for 5 to 10 minutes, after which plain water 
should be poured in, hardly reaching the surface 
of the oysters. Boil on a strong fire un+il the rice 
is very tender. 

Serve with lemon, either hot or cold, as de- 
sired. 

2. STUFFED TOMATOES 
WITH OYSTERS. 

[MlDIALI DOMATES DOLMA.] 

Ingredients : 

Tomatoes 12, ripe and round. 

Oysters 2 dozen, without shells. 

Dry Onions 3 to 4, medium. 

Garlic 6 bulbs, peeled and pressed. 

Parsley 1 bunch. 

Crackers 5 to 6, finelj' crushed. 

Salt and pepper, to taste. 

[214] 



OTHER STUFFED DISHES 



Method : 

Cut the tops of the tomatoes in such a way 
as to leave them partly attached to the whole ones, 
in order to act as lids ; then, after digging out the 
inside of each tomato with the aid of either a spoon 
or a sharp knife, fill lightly with the stuffing made 
of the ingredients listed above and prepared in 
the following manner : 

Cut the oysters into halves, thirds or quarters, 
adding the finely chopped onions, the juice of the 
garlic, the finely cut parsley and the well-crushed 
crackers. Season to taste and mix well. 

The stuffed tomatoes should then be arranged 
in a suitable pan, side by side, and after covering 
the whole with a little more crushed crackers, bake 
in a moderately hot oven until well cooked. 

Serve hot. 



[215] 



THE ORIENTAL COOK BOOK 



3. STUFFED TONGUE. 

[DiL DOLMA.] 

Ingredients : 

Tongues 6, of sheep or lamb. 

Rice 1/2 cupful, well washed. 

Butter 1 tablespoonful. 

Dry Onions 2 to 3, medium. 

Black Raisins 14 cupful, seedless. 

Pistachio Nuts . . . %, cupful, shelled and chopped. 

Spice 1 pinch. 

Salt and pepper, to taste. 

Method : 

Leave the tongues in cold water for one or 
two hours, then wash well, skin and cut open on 
the one side, lengthwise, but not to the outermost 
ends. Then make the mixture of the ingredients 
listed above in the following manner : 

Fry well in the butter the well-washed rice 
and the finely chopped onions, and after five to 
ten minutes add the raisins and the pistachio nuts, 
well chopped, also the spice and salt and pepper 
to taste. 

With this mixture fill the openings of the 
tongues with the aid of a spoon, and either tie or 
sew them with white thread to prevent scattering 
the ingredients. Then arrange the stuffed tongues 

[216] 



OTHER STUFFED DISHES 



side by side in a suitable pan, and after covering 
them with plain water, boil over a moderate fire. 

Serve hot and use the broth as soup, if de- 
sired. 

4. "SLIPPER" DOLMA A LA GREEK. 

[Paboujakia Dolma.] 

Ingredients : 

Vegetable Marrows 6, small and thin 

(or cucumbers). 

Butter 2 tablespoonfuls. 

Hard Cheese 3 tablespoonfuls, grated. 

Parsley 1 bunch. 

Eggs 2. 

Tomatoes 2, ripe (or 3 to 4 tablespoonfuls 

of canned tomatoes). 
Salt and pepper, to taste. 

Method : 

Pare the marrows slightly, and boil in plain 
water for eight or ten minutes. Then remove from 
the water, and dig out the inside seedy parts from 
one end. This done, chop finely the insides to- 
gether with the parsley and fry in the butter. 
When sufficiently cold, mix with it the eggs, also 
the cheese, season to taste, and with this mixture 
stuff the marrows. Arrange these in a suitable 

[217] 



THE ORIENTAL COOK BOOK 

pan, side by side, cut the tomatoes over them and 
cover with plain water. Then simmer over a mod- 
erate fire for fifteen to twenty minutes. 
Serve hot. 

Note. — Cucumbers may conveniently be used instead of 
Vegetable Marrows, if the latter are difficult to obtain. 



5. "DOLMA"-"Lazy Men's Style." 

[Tembel Dolma.] 

Ingredients : 

Cabbage or vegetable marrows, or cucumbers, 

or eggplants, or leeks 3 pounds or more. 

Dry Onions 4 to 5, medium. 

Parsley 1 bunch. 

Rice 1/2 cupful. 

Olive Oil Vs cupful. 

Salt and pepper, to taste. 

Method : 

Chop the onions and fry in the olive oil until 
brown, then add the chopped parsley; over this 
put the eggplants (or the vegetable marrows, or 
the cucumbers), cut into egg-sized pieces. (K 
cabbage or leeks are used boil for ten minutes 
and strain before mixing with the fried onions and 
parsley.) After five or ten minutes, pour in one 

[ 218 ] 



OTHEE STUFFED DISHES 



cupful or more water, Wlien half done, add the 
rice, season to taste, and continue boiling over a 
moderate fire until the rice is very tender. 
Serve hot. 

6. "IMITATION DOLMA." 

[Yalanji Dolma.] 

Ingredients : 

Eggplants (or cabbage) 3 to 4 pounds. 

Tomatoes 2, ripe (or 4 to 5 tablespoonfuls 

of canned tomatoes). 

Olive Oil 1/2 cupful. 

Dry Onions 4 to 5, medium. 

Rice 1/2 cupful, well washed. 

Parsley 1 bunch. 

Salt and pepper, to taste. 

Method : 

Chop the onions and fry in the olive oil until 
light brown, then add the rice and continue frying 
for ten to twelve minutes. To this add the pars- 
ley, finely cut. When ready, cut the eggplants 
lengthwise into half -inch slices (the cabbage into 
small pieces), and with the fried rice arrange, al- 
ternately, in a suitable vessel, in four or five lay- 
ers, meanwhile pouring the juice of the tomatoes, 
and seasoning to taste. One-half cupful of plain 

[219] 



THE ORIENTAL COOK BOOK 

water may then be added. Simmer over a m,od- 
erate fire until done. 
Serve it hot or cold. 

7. STUFFED CABBAGE 
WITH OLIVE OIL. 

[Lahana Dolma Yaghli.] 

Ingredients : 

Cabbage 1 head, medium. 

Dry Onions 7 to 8, medium. 

Rice V2 cupful. 

Olive Oil V2 cupful. 

Salt and pepper, to taste. 

Method : 

From one good smooth head of cabbage take 
the leaves apart and boil in hot water for five or 
ten minutes, to make them pliable. Also, in a sepa- 
rate vessel, fry in the olive oil, the chopped onions 
with the washed rice until brown. Season to taste. 
When both are ready, cut the cabbage leaves into 
two or three inch-wide strips, and after placing 
a tablespoonful of the fried rice in each strip of 
cabbage, roll in shape of a forefinger or in a tri- 
angle form, arranging all, side by side, tightly in 
a deep vessel. When all are ready, pour over the 

[220] 



OTHER STUFFED DISHES 



whole one cupful or more plain water and cook, 
until done, over a medium fire. 

Serve it either hot or cold, with lemon. 

8. STUFFED VINE LEAVES 
WITH OLIVE OIL. 

[Yapeak Dolma Yaghli.] 

Ingredients : 

Vine Leaves y^, pound. 

Dry Onions 7 to 8, medium. 

Rice 1/2 cupful. 

Olive Oil y^ cupful. 

Salt and pepper, to taste. 

Method : 

Wash the vine leaves in lukewarm water well, 
and carefully separate them, ready to use. Then 
in a deep vessel fry in the olive oil, the chopped 
onions with the washed rice until brown. Season 
to taste. Wrap in each leaf a tablespoonful of 
this mixture, arranging the wrapped Dolmas 
in another vessel, side by side, tightly. When fin- 
ished, pour over the whole one cupful or more 
plain water, and boil, until done, over a medium 
fire. 

Serve it hot or cold with lemon. 

[221] 



THE ORIENTAL COOK BOOK 

9. STUFFED CUCUMBERS 
WITH OLIVE OIL. 

[Khiyak Dolma Yaghli.] 

Ingredients : 

Cucumbers 5 to 6, pared. 

Dry Onions 6 to 7, medium. 

Rice 1/2 cupful. 

Olive Oil 1/2 cupful. 

Salt and pepper, to taste. 

Method : 

Pare the cucumbers, cut them into halves and 
take out the seedy parts with the aid of a pointed 
sharp knife. Also in a separate vessel, fry in the 
olive oil the chopped onions with the washed rice, 
until brown, season to taste. When ready stuff the 
cucumbers with the mixture and arrange them, 
side by side, tightly in another deep vessel. This 
done, pour over the whole one cupful or more plain 
water and boil over medium fire until done. Serve 
it hot or cold with lemon. 



[222] 



OTHEE STUFFED DISHES 



10. STUFFED EGGPLANT 
WITH OLIVE OIL. 

[Patlidjan Dolma Yaghli.] 

Ingredients : 

Eggplants 2 to 3, thin ones preferred. 

Dry Onions 6 to 7, medium. 

Rice % cupful, well washed. 

Olive Oil y^ cupful. 

Salt and pepper, to taste. 

Method : 

Cut the eggplants into halves roundly, dig out 
the seedy parts, pierce on the four sides with the 
point of knife, and leave in plain cold water ready 
for stuffing. Then prepare the stuffing by frying 
both the chopped onions and the chopped center 
of the eggplants (the latter washed and freed from 
the seeds as much as possible) in the olive oil until 
light brown, then add the rice, season to taste and 
continue frying for ten minutes longer. ' When 
ready, stuff the eggplants with the above mixture, 
and arrange in a deep vessel, side by side; this 
done, pour in one-half cupful of plain water and 
cook over a slow fire until the rice is tender. Serve 
hot or cold. 

[ 223 ] 



MINCED MEAT DISHES 



1. MINCED MEAT A LA ARMENIA. 

[Eemeni Keofteh.] 

Ingredients : 

Meat 1 pound, beef, mutton or lamb. 

Butter 2 tablespooufuls (or more). 

Garlic 6 to 7 bulbs, pressed. 

Cummin (spiee) 2 pinches. 

Salt and pepper, to taste. 

Method : 

Mince the meat well, and to it add the pressed 
garlic, also the cummin, season to taste, mix well, 
and let stand for one or two hours. When ready, 
divide the whole into egg-sized portions. Flatten 
each portion in the palm of the hand, then fry on 
both sides in the butter. Serve with lemon, and 
while hot. 

Note. — Some would rather broil on fire instead of frying 
in butter, but latter method is easy, and not too rich when 
lemon is used over it. 



[224 J 



MINCED MEAT DISHES 



2. MEAT BALLS WITH DRESSING. 

[Terbiehli Keofteh.] 

Ingredients : 

Meat 1 pound, fat, of beef, mutton or lamb. 

Rice y^ cupful. 

Dry Onions 4 to 5, medium. 

Parsley 1 bunch. 

Eggs 2. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Mince the meat well, and miy it with the rice 
and the finely cut onions and parsley. Season to 
taste, and make walnut-sized balls of the whole. 
Some plain water may have to be used both in the 
mixture to make the mixing easier, also in a sepa- 
rate plate to wet the palm of the hand during the 
making of the balls. 

When the meat balls are made ready, heat 
sufficient plain water (five or six cupfuls, and the 
tomatoes cut into it) to a boil ; then, after ten min- 
utes, carefully place the meat balls in it, one by one, 
and continue boiling on a moderate fire until the 
rice and the meat are tender. 

Dressing, which should be added only when 
taken away from fire, consists of the beaten eggs 

[225] 



THE ORIENTAL COOK BOOK 

and the juice of the lemon mixed, blended with 
part of the gravy, then poured over the whole. 
Serve hot. 

3. MINCED MEAT A LA SMYRNA. 

[Izmir Keofteh.] 

Ingredients : 

Meat 1 pound, of beef, mutton or lamb. 

Crackers 6 to 8, crushed. 

Dry Onions 3 to 4, medium. 

Parsley 1 bunch. 

Eggs 2. 

Butter 3 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Mince the meat well, and mix with it the well 
crushed crackers and the finely cut onions and the 
parsley. Season to taste, then make walnut-sized 
balls of the whole amount, flatten each one be- 
tween the palms of the hands, and after dipping 
in the beaten eggs, fry in the butter on both sides. 

Instead of the eggs, one may conveniently use 
plain flour to serve the same purpose. 

Serve with lemon, if desired. 



[ 226 ] ' 



MINCED MEAT DISHES 



4. BOILED MINCED MEAT ROLLS 
FRIED. 

[Hashlama Keofteh.] 

Ingredients : 

Meat. . . 1 pound, boiled, of beef, mutton or lamb. 

Eggs 2. 

Parsley 1 bunch. 

Crackers 7 to 8, crushed. 

Butter 2 to 3 tablespoonf uls. ^ 

Salt and pepper, to taste. 

Method : 

With well boiled and cold minced meat, mix 
the eggs and the finely cut parsley. Season to 
taste, and with this mixture make rolls the size 
of the forefinger. Dip these in well crushed crack- 
ers or flour, and fry in smoking hot butter. 
Serve hot. 

Dish out garnished with fancy vegetables. 



[227] 



THE ORIENTAL COOK BOOK 



5. MINCED MEAT A LA DAMASCUS. 

[Haleb Keofteh.] 

Ingredients : 

Meat. . . 1 pound, boiled, of beef, mutton or lamb. 

Potatoes 2 to 3, boiled and mashed. 

Eggs 2 to .3. yolks. 

Parsley 1 bunch. 

Flour " y^ cupful. 

Butter 2 to 3 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Mince the meat, and mix with it the mashed 
potatoes. Add also the yolks of the eggs, the finely 
cut parsley, and season to taste. It is better to 
let this mixture rest for two or three hours, after 
which time it should be separated into walnut- 
sized portions, flattened between the palms of the 
hands, rolled in the flour, and fried in the butter. 

Serve hot, garnished with suitable vegetables 
and a lettuce salad. 



[ 228] 



MINCED MEAT DISHES 



6. MINCED MEAT A LA DAMASCUS 
WITH SAUCE. 

[Saltzali Haleb Keofteh.] 

Ingredients : 

Meat 1 pound, fat, of beef, mutton or lamb. 

Potatoes 2 to 3, masbed. 

Eggs 2 to 3, yolks. 

Parsley 1 bunch. 

Flour V2 cupful. 

Butter 2 to 3 tablespoonfuls. 

Salt and pepper, to taste. 

The Sauce: 

White Wine 1 cupful. 

Tomatoes. . . 2 to 3, ripe (or 3 to 4 tablespoonfuls 
of canned tomatoes). 
Method : 

Prepare the Haleb Keofteh as described in 
the foregoing style, No. 5, and make the following 
sauce for it : 

Take the hot butter in which the Keofteh are 
fried and add to it either the wine or the tomato 
juice separately, or both, and bring to a boil on a 
moderate fire. Place the Keofteh in this boiling 
sauce and let all sinuner for ten or fifteen minutes. » 
Serve hot. 

[229] 



THE OEIENTAL COOK BOOK 



7. MINCED MEAT BALLS 
A LA HARPOOT. 

[Khakpout Keofteh.] 
Ingredients : 

Meat. . .2 pounds, fat, of mutton or lamb, ground. 

* Boulghour — ' ' Cracked Wheat " I/2 cupful. 

Parsley 1 bunch. 

Butter 2 tablespoonf uls. 

Dry Onions 5 to 6, medium. 

Tomatoes 2, ripe (or 3 to 4 tablespoonf uls 

of canned tomatoes). 
Salt and pepper, to taste. 

Method : 

First of all, prepare the following stuffing: 
Chop fine the onions and the parsley, and with 
one little portion of the ground meat fry in the 
butter, until the onions become light brown. 

This ready, take the remainder of the ground 
meat and make a batter of it by mixing it well 
with the '^ cracked wheat" — Boulghour. Then di- 
vide this mixture into egg-sized pieces, round them 
in the palm of your hand, flatten very thin in a 
concave form, and place in each one tablespoon- 
f ul of the above fried mixture, then bring together 
the edges, thus enclosing the stuffing securely. 

* See Special List of Oriental Ingredients. 
[230] 



MINCED MEAT DISHES 



When all are thus ready, half fill a deep vessel 
with plain water, and after cutting the tomatoes 
into it, bring it to the boil on a moderate fire. In 
this boiling water place the meat balls, after first 
piercing each one with a fork, on the sides. Season 
to taste and continue boiling until it is well done. 
Serve hot with own gravy. 

8. LADY-''HANIM'S" -FINGERS. 

[Hanim Boudou.] 

Ingredients : 

Meat 1/2 pound, fat, of mutton or lamb. 

Dry Onions 2 to 3, medium. 

Parsley i/2 bunch. 

Eggs 2. 

Crackers 10 to 12, crushed. 

Butter In quantity requii'ed for frying. 

Salt and pepper, to taste. 
Method : 

Gfrind the meat very fine, and with it mix the 
onions and the parsley, both chopped very fine, 
also the beaten eggs and one-fourth of the crushed 
crackers. Season to taste, divide the whole into 
forefinger sizes after rolling them in the remain- 
ing crushed crackers, fry in hot butter. 

Serve hot, garnished with fancy vegetables. 

[ 231 ] 



THE ORIENTAL COOK BOOK 



9. ''MEAT-BREAD." 

The Great Syrian Dish. 

[Lahm-Ajoun.] 

Ingredients : 

* Pideh 3 to 4, medium sized. 

Meat, minced 1/2 pound, of lamb or mutton. 

Tomatoes. . . 2 to 3, ripe (or 4 to 5 tablespoonfuls 
of canned tomatoes). 

Green Pepper 1, medium. 

Parsley 1 bunch. 

Spice 1 pinch. 

Salt and pepper, to taste. 

Method : 

Mix the minced meat with the tomatoes, green 
pepper and the parsley, all well and finely chopped. 
Season the mixture to taste with the spice, salt and 
pepper, then arrange the "pideh" (or toasted 
slices of bread) in a flat suitable pan, and cover 
lightly with the mixture. This done place the pan 
in a moderately hot oven until the meat is done. 
Serve hot. Buttermilk should be served with this 
dish to conform with the habit of the country, 

Pideh may also be substituted with well-done 
toast. 

* See Special List of Oriental Ingredients. 
[ 232] 



MISCELLANEOUS 

1. FRIED BRAIN. 

[Bayin Tava.] 
Ingredients : 

Brains 2 (or more) , of lamb. 

Eggs 2 to 3. 

Crackers 6 to 8, crushed. 

Butter In quantity required for frying. 

Salt, to taste. 
Method : 

Boil the brains in boiling water for ten to fif- 
teen minutes, then dip in the mixture made of the 
beaten eggs and finely crushed biscuits, seasoned 
with salt, and fry on both sides in smoking hot 
butter. 

Serve on lettuce leaves with red radishes. 

2. FRIED LIVER. 

[JiGHEB Tava.] 
Ingredients : 

Liver 1 pound, of lamb or calf. 

Flour 2 to 3 tablespoonfuls. 

Butter 2 tablespoonfuls. 

Salt, to taste. 
Method : 

Cut the liver into portions, suitable to serve, 
wash well and salt. Then after dipping each piece 

[233] 



THE ORIENTAL COOK BOOK 

in flour, fry in smoking hot butter, or olive oil. 
Serve with sliced onions, if desired. 

3. BRAISED LIVER. 

[JiGHER KaVOUBMA.] 

Ingredients : 

Liver 1, whole, of mutton or lamb. 

Heart 1, whole. 

Dry Onions 5 to 6, medium. 

Butter 3 tablespoonfuls. 

Tomatoes. . . 3 to 4, ripe (or 4 to 5 tablespoonfuls 
of canned tomatoes). 

Vinegar 2 tablespoonfuls. 

Salt and pepper, to taste. 
Method : 

Cut the liver and the heart into small pieces, 
wash and salt, and fry in a suitable vessel by itself. 
Then add the chopped onions and stir. After ten 
minutes put in the butter — or olive oil instead — a 
pinch or so of pepper, and continue fr3dng until 
nearly done. Then the tomatoes should be cut over 
the whole, the vinegar added with as much water, 
and all cooked ten or twelve minutes longer, or 
until done. 

Serve with lettuce salad. 

Note. — If butter is used for frying, it is necessary to serve 
this dish hot ; but in the case of using olive oil, it may be 
served either hot or cold. 

[234] 



MISCELLANEOUS 



4. SPINACH PIE. 

[ISBANAK PiDEH.] 

Ingredients : 

Flour 2 pounds. 

Spinach 2 quarts. 

Eggs 2 to 3. 

Dry Onions 2 to 3, medium. 

Hard Cheese. .3 tablespoonfuls, grated (optional). 
Salt and pepper, to taste. 

Method : 

Make a plain stiff batter of the flour and some 
lukewarm water, then after rolling it out to one- 
eighth of an inch thickness, cut into pie dish sizes 
and hold ready for stuffing with the following : 

Wash the spinach well, and boil until half 
done, then pass it through cold water, cut into 
small pieces, and mix well with the beaten eggs 
and the finely chopped onions (also the grated 
cheese, if desired). Season to taste. 

The above mixture should then be placed be- 
tween the rolled batter lining the edges with the 
trimmings and pressed together, notching at regu- 
lar intervals. Make holes in the center of the tops 
and bake in hot oven until well done. 

[ 235 ] 



THE ORIENTAL COOK BOOK 



5. "STEAMED" ANCHOVIES 
OR SMELTS. 

[Khamsi Baluck "Boughlama."] — Ghumushe. 

Ingredients : 

Anchovies 2 pounds. 

Olive Oil 1/4 cupful. 

Plain Water I/2 cupful. 

Salt and pepper, to taste. 

Method : 

Wash the anchovies, season and arrange in a 
flat pan, then pour over the olive oil and the water 
and cook over a moderate fire until well done. 

Note. — Smelts may be treated in like manner. 



6. BOILED TRIPE WITH DRESSING. 

[ISHGHEMBEH TEBBIEHLI.] 

Ingredients : 

Tripe 1 pound, of mutton or lamb. 

Eggs 2. 

Vinegar 2 tablespoonfuls. 

Garlic 6 bulbs, pressed. 

Salt and pepper, to taste. 



[236] 



MISCELLANEOUS 



Method : 

Take the finely cleaned tripe and chop into 
very small pieces and boil until tender, in plain 
water, at least four times its measure. 

This done, make the following dressing — Ter- 
bieh — ready : 

Beat the eggs and mix well with the vinegar, 
and after adding to it the juice of the garlic, blend 
it with a small portion of the broth of the tripe, 
then pour the entire Terbieh over the whole and 
stir. 

Serve hot, and as if it were soup. 



7. "MAEmATO"-FRIED LI¥ER- 
A LA GREEK. 

[ROXTME JiGHEE TaVA.] 

Ingredients : 

Liver. 1 pound, of calf or lamb. 

Tomatoes. . . 3 to 4, ripe (or 4 to 5 tablespoonfuls 
of canned tomatoes). 

Vinegar 3 tablespoonfuls. 

Thyme 1 teaspoonful. 

Olive Oil In quantity required for frying. 

Salt and pepper, to taste. 



[237] 



THE ORIENTAL COOK BOOK 



Method : 

Wash the liver well and season with salt, then 
fry lightly in the olive oil, on both sides. 

In a separate deep pan, cut the tomatoes into 
small pieces, and with the vinegar, the thyme and 
a little pepper, boil for five or ten minutes, after 
which time the fried liver should be cut into small 
pieces, and added to the above sauce. Continue 
boiling for five or ten minutes longer. During the 
later boiling two or three tablespoonfuls of plain 
water may conveniently be added. 

Serve either hot or cold, with a vegetable 
salad. 

8. "MACARONI CAKE," Tartar Style. 

[Tatar Beoregh.] 

Ingredients : 

Macaroni 1 pound. 

Minced Meat i^ pound, of mutton or lamb. 

Dry Onions 5, medium. 

Butter 3 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

In two separate parts fry the following: 
Chop fine one-half of the onions, and with the 

[238] 



MISCELLANEOUS 



minced meat fry in a pan, in part of the butter, 
meanwhile seasoning it to taste. Again: 

Li the butter fry the remainder of the finely 
chopped onions, until light brown. 

These ready, boil well the macaroni, strain, 
and arrange one-half of it in a flat pan ; over this 
place the fried minced meat, and then the remain- 
der of the macaroni. Now add on top the fried 
onions, and bake the whole in a moderately hot 
oven. 

Serve it when warm. 

9. MINCED MEAT FRITTERS. 

a la Tartar. Another Style. 

[Tatae Beobegh.] 

Ingredients : 

Minced Meat i/^ pound, of mutton or lamb. 

Dry Onions 3, medium. 

Butter 3 to 4 tablespoonfuls. 

Flour 2 eupf uls. 

Salt and pepper, to taste. 
Method : 

Make a stiff batter of the flour and lukewarm 
water, roll out very thin, and cut into four-inch 
squares. Then fry well the minced meat with the 
finely chopped onions seasoned with salt and pep- 

[ 239 ] 



THE ORIENTAL COOK BOOK 

per, in part of the butter. Place this, in table- 
spoonful quantities, between the thin batter sheets, 
pressing down the edges and notching at regular 
intervals. When all are thus made ready, arrange 
in a suitable flat pan, and after pouring over the 
remainder of the butter, melted, bake it in a mod- 
erately hot oven until the batter is well done. 
Serve hot. 

10. SPICE-CURED BEEF. 

The pride of all the Orient. 

[Basdebma.] 

Ingredients : 

Meat 10 pounds, fillet of beef. 

Red Pepper 2 ounces. 

Garlic 1 pound, peeled and pressed. 

Cinnamon 1 ounce, powdered. 

Cloves 1 ounce, powdered. 

Cummin 4 ounces, powdered. 

Curry-powder V2 pound. 

Salt and pepper, to taste. 

Method : 

Cut good sirloin, rump or buttock parts of 
beef, into one foot or more lenghts and one inch 
or more thick, and make two or three incisions on 
one side of each piece. These sides should then 

[240] 



MISCELLANEOUS 



be salted heavily, and all the pieces arranged in 
a wooden box and left in that condition for 
twenty-four hours. Then re-salt all the pieces on 
the other side and put in the box for another 
twenty-four hours. 

This done, wash the pieces in clear water 
three times, string them at one end and hang in 
open air for ten to twelve hours during day time, 
after which time each piece should be wrapped 
lightly in cheese-cloth and placed under pressure 
over the night. Repeat this three days and three 
nights until well dry ; the drying being done in the 
shade, and not in the sun. 

Then make the following mixture ready with 
which the dried meat slices must be covered: 

Peel the garlic, chop and press, and mix it 
with the red pepper, the cinnamon, the cloves, the 
curry, and the cummin, and season also with con- 
siderable salt and pepper, according to the amount 
of the meat used. This mixture should be made 
into a paste with the aid of some plain water, and 
with this paste all the meat slices should be well 
covered. 

After dressing the meat slices with the above 
mixture, place them in a wooden box, one on top of 

[241] 



THE ORIENTAL COOK BOOK 

the other, and leave to rest for 10 to 15 days, after 
which time they should again be taken out and 
hung in an airy place for drying. 

The Basderma should be kept in wooden 
boxes, and at times taken out and aired. 

When serving, slice them thinly with a very 
sharp knife, or cut into finger-thick pieces and 
heat on fire before eating. It may also be added 
to an omelet, cut into fine and small pieces. 

Note. — American Dried Beef may conveniently be dressed 
with the mixture described above. 

11. ORIENTAL SAUSAGE. 

[SOUDJOUK.] 

Ingredients : 

Meat 5 pounds, of beef, mutton or lamb, 

well ground. 

Garlic 4 to 5 heads, peeled and pressed. 

Cloves 1 teaspoonful. powdered. 

Cummin 1 teaspoonful, powdered. 

Cinnamon 1 teaspoonful, powdered. 

Salt 2 to 3 tablespoonfuls. 

Pepper 1 teaspoonful. 

Note. — The measure of the above ingredients may vary a 
little according to taste. 



[242] 



MISCELLANEOUS 



Method: 

Take the well-ground meat, which ought to 
be a little fat, and with the aid of a little water, 
mix it well with the ingredients listed above. 
When the mixture is ready stuff it into sheep's 
gut, which must be well cleansed and trimmed on 
the inside and cut into ten to twelve inches or more 
lenghts. This done, tie both the ends of each 
stuffed piece, and by bringing them together make 
rings of them and hang in open air until well dry. 
Keep in wooden box, but air occasionally. 

Serve thinly sliced, and heated if desired. 



[243] 



SAUCES 

[Saltza.] 

1. FISH SAUCE. Baluck Saltza. 

[Specially for Broiled Fish.] 
Ingredients : 

Olive Oil 2 tablespoonfuls. 

Lemon 1. 

Eggs 2. 

Parsley 1 bunch, small. 

Method : 

Mix well the olive oil with the juice of the 
lemon, the yolks of the hard boiled eggs and the 
very finely cut parsley. 

2. FISH SAUCE. Another Style. 

Ingredients : 

Plain Water i/2 cupful. 

Olive Oil 2 tablespoonfuls. 

Lemon 1. 

Salt 1/^ teaspoonful. 

Method : 

Boil the salt in the water, and take away from 
the fire. Then after mixing the juice of the lemon 

[244] 



SAUCES 



and the olive oil, blend them in the salty water 
by pouring in gradually and beating or stirring 
the water constantly. 

3. OYSTER SAUCE. Midia Saltza. 

[Specially for Fried Oysters.] 
Ingredients : 

Olive Oil 1 tablespoonf uL 

Vinegar 1 tablespoonf ul. 

Garlic 6 bulbs, peeled and pressed. 

Method : 

Mix the olive oil with the vinegar and the 
juice of the garlic well, and serve. 

4. SAUCE WITH SARDINES. 

Sardin Saltza. 

[Specially for Steaks and Roasts.] 
Ingredients : 

Sardines 6 (or more) . 

Butter 1 tablespoonful. 

Egg 1. 

Method: 

Free the sardines from the bones, chop and 
press well, then add to it the beaten egg and the 
butter, which must be warmed. Mix well and 
serve. 

[245] 



THE OEIENTAL COOK BOOK 



5. VINEGAR SAUCE. Sirkeh Saltza. 

[Specially for Fried Fish and Oysters.] 

Ingredients ; 

Dry Onions 4 to 5, medium. 

Vinegar 3 tablespoonfuls. 

Butter 2 tablespoonfuls. 

Broth 2 cupfuls. 

Parsley 1 bunch. 

Salt and pepper, to taste. 

Method: 

Chop the onions and boil for fifteen minutes 
with the vinegar and the butter, adding also the 
broth, the salt and the pepper to taste. Then cut 
in the parsley, and allow it three or four minutes 
boiling, after which time the mixture should be 
passed through a metal sieve and served. 



[246] 



SAUCES 



6. OLIVE OIL SAUCE. 

Zeytin Yaghli Saltza. 

[Specially for Fried Fish and Oysters.] 

Ingredients : 

Lemon 1. 

Vinegar 2 tablespoonfuls. 

Olive Oil 1 tablespoonful. 

Garlic 4 bulbs, peeled and pressed. 

Parsley 1 bunch, small. 

Salt and pepper, to taste. 
Method : 

Mix well the juice of the lemon with the vine- 
gar, the olive oil, the juice of the garlic, the finely 
cut parsley. Season to taste and serve. 

7. SAUCE WITH BREAD. 

Etmekli Saltza. 

[Specially for Steaks.] 

Ingredients : 

Bread Vs loaf, inside. 

Milk 1 cupful (or more) . 

Butter 1 tablespoonful. 

Salt and pepper, to taste. 
Method: 

Soak the inside part of the bread in the milk 
and then boil it for twenty minutes, when it 

[247] 



THE OEIENTAL COOK BOOK 

should be seasoned to taste and then the butter 
added, and the boiling continued until fairly 
thick. 

8. MAYONNAISE SAUCE. 

Myonez Saltza. 

[Used for Meats, Fish and Oysters.] 

Ingredients : 

Parsley 2 bunches. 

Olive Oil 2 tablespoonfuls. 

Lemons 2. 

Eggs 2. 

Salt and pepper, to taste. 
Method : 

Cut the parsley very fine, press and mix with 
it the olive oil, the juice of the lemons, and the 
yolks of the eggs ; then season to taste and serve. 

i 

9. CREAM SAUCE. Cremali Saltza. 

[Specially for Broiled Meat, Roast Meat, Roast 
Fowls and Minced Meat.] 

Ingredients : 

Butter 2 tablespoonfuls. 

Flour 1 tablespoonful. 

Parsley 1 bunch, small. 

Green Onions 4 to 5. 

Milk 1 cupful. 

Salt and pepper, to taste. 

[248] 



SAUCES 



Method : 

Chop fine the parsley and the green onions, 
and place into a suitable vessel with the milk, the 
butter and the flour. Season the whole to taste 
and boil until well cooked. If the mixture becomes 
very thick — before all the ingredients are fully 
cooked — add a little more milk to it. 



10. PLAIN SAUCE. Sadeh Saltza. 

[Used for Broiled Meat or Fowls, broiled on 
spit. Steaks and Minced Meat.] 

Ingredients : 

Dry Onion 1, medium. 

Broth y^ cupful. 

Lemon 1. 

Salt and pepper, to taste. 

Method : 

Take the remaining fat of any fried meat or 
fowl, or the drippings of broiled meat or fowl, and 
in it fry the finely chopped onion. Season to taste 
and after adding the broth, boil it until one-half 
of its former quantity remains. Squeeze the lemon 
in, before serving. 



[249] 



THE ORIENTAL COOK BOOK 



11. EGG SAUCE. Youmourtali Saltza. 

[For Broiled Meat or Fowl on spit, Steak and 
Minced Meat] 

Ingredients : 

Butter 1 tablespoonful. 

Flour 1 tablespoonful. 

Broth 2 cupfuls. 

Eggs 2. 

Salt and pepper, to taste. 

Method : 

Fry the flour in the butter, then add the broth, 
also the yolks of the eggs, which should be well 
beaten. Season the whole to taste and boil for 
ten minutes or longer, after which time one-half 
a tablespoonful more butter may be added. Then 
strain through a metal sieve. 

A small bunch of very finely cut parsley added 
to the above sauce will enhance its delicacy. 



[250] 



SAUCES 



12. SAUCE A LA TARTAR. 

Tartar- Saltza. 

[Special for Roasts and Steaks.] 

Ingredients : 

Butter 2 tablespoonfuls. 

Carrot 1, medium. 

Dry Onions 4 to 5, medium. 

Laurel Leaves 3 to 4. 

Flour 2 tablespoonfuls. 

Broth iy2 eupfuls. 

Salt and pepper, to taste. 
Method : 

Fry in the butter, the finely cut carrot, the 
onions, and the laurel leaves. Then add the flour 
and stir continually. After a few minutes ' frying 
of the flour, add the broth, season to taste and boil 
for 15 to 20 minutes. When done, pass the whole 
through a metal sieve and serve. 

13. BUTTER SAUCE. 

Tereh Yagh Saltza. 

[Used with Roasts and Minced Meat.] 

Ingredients : 

Butter 2 tablespoonfuls. 

Lemon 1. 

Salt and pepper, to taste. 

[ 251 ] 



THE ORIENTAL COOK BOOK 

Method: 

Add the juice of the lemon to the butter, and 
after seasoning to taste, place it on a slow fire 
until the butter is over half melted. Then take it 
away from the fire and stir well and constantly 
until the whole is evenly melted. 

14. SAUCE A LA ARMENIA. 

Ermeni Saltza. 

[For Roast Beef and Fried Meat.] 

Ingredients : 

White Wine 1 cupful. 

Flour 1 tablespoonful. 

Butter 2 tablespoonfuls. 

Broth 2 cupfuls. 

Parsley 1 bunch. 

Salt and pepper, to taste. 

Method : 

Reduce the wine to half its measure by boiling 
it on a moderate fire. Season it with salt and pep- 
per. Then in a separate pan fry the flour in the 
butter, and to this add the wine and the broth. 
Boil this mixture for fifteen to twenty minutes, 
after which time the parsley should be finely cut 
and added to the whole, and continue boiling for 
five to ten minutes longer. 

[252 ] 



SAUCES 



15. WHITE SAUCE. Beyaz Saltza. 

[For Roast Meat, Steak and Minced Meat.] 

Ingredients : 

Butter 2 to 3 tablespoonfuls. 

Flour 1 tablespoonful. 

Hot Water 1 cupful. 

Salt and pepper, to taste. 

Method : 

Fry the flour in the butter over a moderate 
fire, then add the hot water and, after seasoning 
the whole to taste, continue boiling until the mix- 
ture becomes fairly thick. 



16. PEPPER SAUCE. Biber Saltza. 

[Used for Steak.] 

Ingredients : 

Red Pepper y2 teaspoonful. 

Butter 1 tablespoonful (or more). 

Parsley i/^ bunch. 

Method : 

Melt the butter and mix with it the red pep- 
per and the finely cut parsley, making a smooth 
paste out of it. 

[253] 



THE ORIENTAL COOK BOOK 

17. GARLIC SAUCE. 

Sarmoussak Saltza. 

[Used for Steak and Roast.] 

Ingredients : 

Garlic 1 head, peeled and pressed. 

Butter 2 tablespoonfuls. 

Vinegar 1 teaspoonful. 

Salt and pepper, to taste. 
Method : 

Mix well the juice of the garlic with the but- 
ter, adding the vinegar, and after seasoning to 
taste, make a smooth paste of the whole by heat- 
ing over a slow fire. 

18. TOMATO SAUCE. Domates Saltza. 

[Used with all kinds of Meat Dishes.] 

Ingredients : 

Broth 1 cupful. 

Tomatoes 3 to 4, ripe. 

Butter 2 tablespoonfuls. 

Flour 1 tablespoonful. 

Salt and pepper, to taste. 

Method : 

Cut the tomatoes in the broth, season it to 
taste and boil well; after this is taken from fire, 

[254] 



SAUCES 



stir it for five to ten minutes with the aid of a 
wooden spoon; then pass the whole through a 
metal sieve. 

Again fry the flour in the butter and mix it 
with the strained tomatoes, add a little more broth 
and continue boiling for twenty minutes, or until 
it becomes fairly thick. 



19. MUSHROOM SAUCE. 

Mantar Saltza. 

[Used for Steak and Roast.] 

Ingredients : 

Mushrooms % pound. 

Dry Onions 2 to 3, medium. 

Butter 2 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Cut the mushrooms into quarters, and the 
onions very finely. Season to taste and fry in the 
butter, until done. 



[255] 



THE ORIENTAL COOK BOOK 



20. EGGPLANT SAUCE. 

Patlijan Saltza. 

[Used for Steak and Roast] 

Ingredients : 

Eggplant 1, medium. 

Dry Onions 2 to 3, medium. 

Olive Oil 2 tablespoonfuls. 

Salt and pepper, to taste. 

Method : 

Roast the Eggplant over the fire, skin and 
chop into pieces, add a small portion of the olive 
oil, mix well, and pass it through a metal sieve; 
then add the juice of the onions, also the rest of 
the olive oil, and after seasoning the whole to 
taste, mix thoroughly and serve. 



[256] 



EGGS 

[YOUMOURTA.] 

1. EGG TOAST A LA ARMENIA. 

[TZOtrVATZEGH.] 

Ingredients : 

Bread 6 to 8 slices, dry (or toasted). 

Milk 1 cupful. 

Eggs 3 to 4. 

Butter In quantity required for frying. 

Sugar To taste. 

Method: 

Dampen the dry bread with the milk, and after 
dipping into the beaten eggs, fry in smoking hot 
butter on both sides. 

Some prefer only eggs and omit the milk; 
others use the milk with the beaten eggs mixed; 
the result of both methods being simlar. 

Serve with sugar or syrup if desired. 



[257] 



THE ORIENTAL COOK BOOK 



2. EGGS WITH *"MATZOUN." 

[YOGHOUETLOU YOUMOUBTA.] 

Ingredients : 

Matzoun 1 cupful. 

Garlic 4 to 5 bulbs, pressed. 

Eggs 4. 

Butter 1 tablespoonful. 

Salt and pepper, to taste. 

Method : 

Mix the juice of the garlic with the Matzoun, 
and hold ready in a large flat plate. Then break 
the eggs into boiling hot water, and let boil for 
five or six minutes (regular dropped egg style). 
After which time take them out with the aid of a 
perforated spoon, and arrange in the plate over 
the Matzoun. This done, pour over the whole the 
butter, which should be smoking hot. Season to 
taste and serve at once. 

*See "Extras," page 326. 



[ 258] 



EGGS 



3. MEDIUM BOILED EGGS. 

["Kyissi" Youmoubta.] 

There are two methods in boiling eggs in this 
style. 

First. Put the eggs in cold water on medium 
fire, and bring them to a boil ; then take them out 
of the water, but leave to cool by themselves. 

Second. Put the eggs in boiling water and 
cook for seven or eight minutes, after which time 
cool them by pouring cold water over. This latter 
method is the best. 

4. SOFT BOILED EGGS. 

["Ratadan" Youmoubta.] 

Bring the water to a boil and enter the eggs 
into it; after three or four minutes' boiling take 
them out and cool. 

5. HARD BOILED EGGS. 

["Tchetin" Youmoubta.] 

There are two methods in boiling eggs in this 
style. 

First. Boil the eggs for fifteen to twenty 
minutes, and cool at once. 

Second. Put the eggs in cold water, and 

[259] 



THE ORIENTAL COOK BOOK 

bring to a boil ; then after three minutes ' boiling, 
let them get cool in the water in which they were 
boiled. 

6. PLAIN OMELET. 

[Kyeghana Sadeh.] 

Ingredients : 

Eggs 4. 

Parsley i/2 bunch. 

Butter 1 tablespoonful. 

Salt and pepper, to taste. 

Method : 

Beat the eggs, and cut the parsley into it, in 
very fine pieces. Season to taste and pour it in 
the smoking hot butter, causing it to spread and 
fill the frying pan. After a few minutes of frying 
turn it over, with the aid of a flat metal spoon, 
and fry the other side also, until light brown. 

7. RUM OMELET. 

[RoMLou Kyeghana.] 

Ingredients : 

Eggs 4. 

Sugar 1 tablespoonful. 

Butter 1 tablespoonful. 

Rum 1 tablespoonful. 

Salt and pepper, to taste. 

[260] 



EGGS 



Method : 



Beat the eggs, season to taste and, after add- 
ing the sugar, pour it into the smoking hot butter, 
in a frying pan, and fry on both sides. When done, 
take it into a plate, pour over it the rum, and burn 
just before serving. 



8. FRIED EGGS. 

[YOUMOXJRTA TavA.] 

Fry as many eggs as desired, but each one 
separately, in the following manner, using one 
deep frying pan : 

Break each egg carefully in smoking hot but- 
ter, and pour over, three or four times or more, 
the butter, with the aid of a spoon, to cause the 
surface to become well done, if it is so desired. 
Take the eggs out with the aid of a perforated 
spoon. 

Lemon may conveniently be used over such 
fried eggs, at the time of serving. Season either 
at the time of frying or serving. 



[261] 



THE ORIENTAL COOK BOOK 



9. EGGS WITH MILK. 

[SUDELI YOUMOUETA.] 

Ingredients : 

Sugar 14 cupful. 

Milk 2 cupfuls. 

Eggs 4. 

Orange 1, skinned. 

Salt and pepper, to taste. 

Method : 

Take a saucepan, put the milk in, and break 
the eggs into it. Add the sugar, and the orange 
cut into pieces. Season to taste and stir well ; then 
place the saucepan in a steamer full of boiling 
water. Cook this on a moderate fire, until the 
mixture is fairly thick. 

Spread over it, lightly, some burnt sugar, and 
serve. 

10. EGGS WITH HARD CHEESE. 

[Peynirli Youmoubta.] 

Ingredients : 

Broth 1 cupful. 

Hard Cheese 1/2 cupful, grated. 

Eggs 4 (or more) . 

Lemon 1. 

Salt and pepper, to taste. 

[262 ] 



EGGS 



Method : 

Put the brotli in a deep frying pan and add 
the grated cheese. Bring this to a boil, and break 
in the eggs. Season to taste and continue cooking 
until done. Serve with lemon. 

11. EGGS WITH HARD CHEESE. 

Another Style. 

[Peynieli Youmoueta.] 
Ingredients : 

Butter 1 tablespoonful. 

Hard Cheese 2 tablespoonf uls, grated. 

^ Eggs 3 to 4. 

Salt and pepper, to taste. 
Method : 

Melt the butter in a deep fr^^^ing pan and add 
the grated hard cheese ; over this break the eggs. 
Season to taste and continue cooking until done. 

Serve with lemon, if desired. 

12. SCRAMBLED EGGS WITH ONION. 

[JiLBEBLi Youmoueta.] 
Ingredients : 

Butter 2 tablespoonfuls. 

Dry Onion 1, medium. 

Plain Water 1/2 cupful. 

Eggs 4. 

Salt and pepper, to taste. 

[263] 



THE ORIENTAL COOK BOOK 

Method : 

Chop the onion very fine and fry in the but- 
ter until light brown. Then add the water and 
boil for ten minutes. This done, beat the eggs, 
season to taste, and add them to the above, stir 
and cook until done. 

Serve on dry toast, if desired. 

13. EGGS WITH TOMATOES. 

[DOMATESLI YOUMOUETA.] 

Ingredients : 

Tomatoes 4 to 6, ripe. 

Eggs 4 to 6. 

Broth 1 cupful. 

Butter 1 tablespoonful. 

Hard Cheese 2 tal)lespoonfuls, grated. 

Salt and pepper, to taste. 
Method : 

In a suitable flat pan arrange the tomatoes, 
side by side, with the tops cut. Over these pour 
the broth and the melted butter, cover the pan and 
bring the contents to a boil over a moderate fire. 
This done, hollow the tomatoes, with the back of 
a spoon, and break one egg in each tomato. Season 
to taste, and after sifting the grated hard cheese 
lightly, continue cooking until done. 

Serve with lemon, if desired. 

[264] 



EGGS 



14. STUFFED EGGS. 

[YOUMOUETA "DOLMA."] 

Ingredients : 

Eggs 10 to 12. 

Hard Cheese 2 tablespoonfuls, grated. 

Parsley y^ bunch. 

Salt and pepper, to taste. 

Method : 

Boil the eggs hard, fifteen minutes, and when 
cold, cut into halves. Separate the whites from 
the yolks, and preserve the former to be stuffed. 
Mix with the yolks, the grated hard cheese, and 
the very fine cut and pressed parsley. Season to 
taste and fill the white portions with the mixture. 

Serve with lemon, if desired. 



[265] 



SALADS 

[Salata.] 

Salad may be made with many raw herbs — 
Lettuce, Endive, Chicory, Celery, Mustard and 
Cress, Onions, Radishes, Tomatoes, Green Pepper, 
Chervil, etc., cut up, seasoned with salt and pep- 
per, dressed with vinegar and oilve oil. It is a 
dish most commonly known and done by every 
housekeeper, still we think it not out of place to 
give the recipes of the Oriental combinations and 
the proportions of ingredients used for this most 
necessary dish, so freely used at the tables in the 
Orient, with drinks as relish, or with ordinary 
meals. 

1. "SUMMER" SALAD. 

[Yaz Salata.] 

Ingredients : 

Cucumbers 2, medium. 

Celery 8 to 10 sticks. 

Red Radish 1 bunch. 

Mustard i/^ tablespoonful. 

Vinegar 2 tablespoonf uls. 

Olive Oil 3 tablespoonfuls. 

Parsley 1 bunch. 

Salt and pepper, to taste. 
[266] 



SALADS 



Method: 

Cut fine the cucumbers, tlie celery and the 
radish. Season with salt, and place aside for one 
or two hours. When ready, wash well, and season 
again to taste. Then pour over the dressing made 
of the ingredients listed above and made in the 
following manner: 

Blend first the mustard with the vinegar, and' 
then with the olive oil, stirring constantly. Then 
cut the parsley very fine, press, add to the rest, 
and mix well. 

Note. — Salad may be made of any herb, or a few different 
herbs combined, according to taste, and the above dressing used 
over it. 

2. GREEN BEANS SALAD. 

[Tazeh Fassoulia Salata.] 
Ingredients : 

Green Beans 1 pint. 

Olive Oil 2 tablespoonfuls. 

Vinegar 5 tablespoonfuls. 

Salt and pepper, to taste. 

Method: 

Trim the green beans and cut them in two. 
Boil, strain and pass through cold water; this 
done, season to taste and pour over a mixture 
made of the olive oil and the vinegar. 

[267] 



THE ORIENTAL COOK BOOK 



3. DRY BEANS SALAD. 

[Byat Fassoulia Salata,] 

Ingredients : 

Beans I/2 pint. 

Parsley 1 bunch. 

Olive Oil 2 tablespoonfuls. 

Lemon 1. 

Garlic 2 to 3 bulbs, pressed (optional). 

Salt and pepper, to taste. 

Method: 

Soak the beans in water for 10 to 12 hours 
Then boil them for 10 to 15 minutes and draw off 
the first water. Boil them again in new water 
until done, strain and season to taste. This done, 
cut fine the parsley, and add to the beans. Also 
take two tablespoonfuls or more of the boiled 
beans, press well and pass it through a fine metal 
sieve. After mixng it with the olive oil and the 
juice of the lemon, pour it over the rest of the 
boiled beans. The juice of garlic may be added 
to the above, if desired. 



[268] 



SALADS 



4. BEET SALAD. 

[Panjae Sal ATA.] 

Ingredients : 

Beets 3 pounds. 

Garlic 3 to 4 bulbs, pressed. 

Vinegar i/2 cupful. 

Olive Oil 2 tablespoonfuls. 

Salt and pepper, to taste. 
Method : 

Wash the beets well, and boil in water, twice 
their quantity, until nearly done. Then pare and 
slice in suitable thicknesses. Arrange these slices 
in a deep pan, seasoning with salt and pepper each 
layer of it. Then after mixing the vinegar and 
the juice of the garlic with the water in which the 
beets were boiled, pour into the pan over the ar- 
ranged beet slices. The olive oil also should be 
added at this time, or at the time of serving. 

5. CHICK PEA SALAD. 

[NoHOUD Salata.] 
Ingredients : 

Chick Peas 2 eupf uls. 

Dry Onions 2, medium. 

Parsley 1 bunch. 

Olive Oil ., 2 tablespoonfuls. 

Lemon 1. 

Salt and pepper, to taste, 
[ 269 ] 



THE ORIENTAL COOK BOOK 

Method : 

Soak the chick peas in cold water for 8 to 10 
hours. Then wash, boil until well done, strain, 
and press well into a paste. Mix with it the 
onions, very finely chopped; also the parsley. 
Season to taste and dish out on lettuce leaves. Use 
the olive oil and the lemon only at the time of 
serving. 

6. CUCUMBER SALAD 

WITH ^''MATZOUN." 

[Jadjigh Sal ATA.] 

Ingredients : 

Cucumbers 2, medium. 

Matzoun 3 cupfuls (or more) . 

Garlic 3 to 4 bulbs, pressed. 

Salt, to taste. 

Method : 

Slice the cucumbers veiy thin, and add the 
Matzoun, thinning with some plain water if it 
is thick. Then put in the juice of the garlic, season 
to taste, and serve with some ice. 

See "Extras, " page 326. 



[270] 



SALADS 



7. TOMATO SALAD. 

[DOMATES SALATA.] 

Ingredients : 

Dry Onions 3, medium. 

Tomatoes 3, ripe and medium. 

Vinegar 3 to 4 tablespoonfuls. 

Olive Oil 1 tablespoonful (or more). 

Salt and pepper, to taste. 

Method : 

Slice the onions fine, and after salting them 
heavily, crush well by the hand. Wash a few 
times, and strain. Then slice the tomatoes over 
them, season to taste, pour in the vinegar and the 
olive oil, prepare at least 30 or 40 minutes before 
meal time. Serve with a few black olives, if de- 
sired. One green pepper finely chopped and added 
to the above will add to its flavor. 

8. ONION SALAD. 

[SOQHAN SaXATA.] 

Ingredients : 

Dry Onions 2, medium. 

Olive Oil 1 tablespoonful. 

Vinegar 3 tablespoonfuls. 

Salt and pepper, to taste. 

[271] 



THE ORIENTAL COOK BOOK 

Method: 

Slice the onions into desirable thicknesses, 
salt heavily, crush by the hand, wash well and 
then season to taste, and after adding the vinegar 
and the olive oil, serve with a few black olives over 
them, if desired. 



9. LETTUCE AND CUCUMBER 
SALAD. 

[Maeol — Khiyab Salata.] 

Ingredients : 

Lettuce 1 head, medium. 

Cucumber 1, medium. 

Dry Onion 1, medium (or 3 to 4 green onions 

in season; optional). 

Olive Oil 2 tablespoonf uls. 

Vinegar 3 to 4 tablespoonf uls. 

Mustard y^ tablespoonful. 

Salt and pepper, to taste. 

Method : 

Take the crisp parts of the lettuce and ar- 
range in a suitable plate; over this slice fine the 
cucumber. Season to taste, and then after blend- 
ing the mustard, the vinegar, and the olive oil, 
pour over the whole as dressing. 

[272] 



SALADS 
10. CABBAGE SALAD. 

[Lahana Salata.] 

Ingredients : 

Cabbage 2 to 3 pounds. 

Olive Oil 2 tablespoonfuls. 

Lemon 2. 

Salt and pepper, to taste. 
Method : 

Boil the cabbage leaves in hot water for ten 
to twelve minutes, strain and cool, then cut into 
small pieces and season to taste. Serve cold with 
the olive oil and the lemons, using also either black 
olives or anchovies over it, if desired. 



11. CAULIFLOWER SALAD. 

[Caen ABIT Salata.] 

Ingredients : 

Cauliflower 1 bead, medium. 

Olive Oil 2 tablespoonfuls. 

Lemons 2. 

Salt and pepper, to taste. 
Method : 

Boil the cauliflower for ten to fifteen minutes, 
strain and cut into small pieces, season to taste, 
and serve with the olive oil and the lemons. Use 
black olives with it, if desired. 

[273] 



THE ORIENTAL COOK BOOK 



12. GREEN PEPPER SALAD. 

[BiBEB Sat. ATA.] 

Ingredients : 

Green Peppers 4 to 5, large. 

Olive Oil 1 tablespoonful. 

Vinegar 3 tablespoonfuls. 

Salt and pepper, to taste. 

Method: 

Roast the green peppers over the fire, skin, 

and cut into small pieces. Season to taste, and 

add the vinegar and the olive oil. A few black 

olives are desirable to garnish with. 

13. EGG SALAD. 

[YOUMOUBTA SaLATA.] 

Ingredients : 

Eggs 4 to 5 (or more) . 

Parsley V^ bunch. 

Olive Oil 1 tablespoonful. 

Salt and pepper, to taste. 
Method: 

Boil the eggs for fifteen minutes, cool and 
either slice or quarter and arrange in a suitable 
plate; over this sift the parsley, which should be 
very finely chopped, and season to taste. After 
adding the olive oil, serve with a few black olives 
on top, if desired. 

[274] 



SALADS 



14. BRAIN SALAD. 

[BayIN SAI.ATA.] 

Ingredients : < 

Brain 1 to 2, of lamb. 

Olive Oil 1 tablespoonful (or more). 

Lemons 2. 

Salt and pepper, to taste. 

Method: 

Boil the brain in hot water, nntil it is milk- 
white, then pass it through cold water. Slice, sea- 
son to taste and serve with the olive oil and the 
lemons. 

15. LOBSTER SALAD. 

[Stacoz Salata.] 

Ingredients : 

Lobster 1. 

Olive Oil 2 tablespoonfuls. 

Lemons .2. 

Salt and pepper, to taste. 

Method : 

Boil the lobster — as directed in the chapter, 
Lobsters — clear it from the shell, and cut into 
small pieces. Season to taste and serve on let- 
tuce leaves, with the olive oil and the lemons. 

[ 275 ] 



PICKLES 

[TOUESHOU.] 

Like tlie Salad, pickling is also an art, gen- 
erally known by all housekeepers. In different 
countries it varies but little, the variation consist- 
ing chiefly in the materials to be preserved. The 
Oriental way of preserving vegetables is old- 
fashioned, and thus not only original, but also free 
from adulteration. We therefore give here a few 
recipes for these pickled vegetables as they are 
known to the culinary art of the Orient. 

1. GREEN OLIVES IN OIL. 

[Yeshil-Zeytin Toubshou.] 

Take the green olives in desired quantity and 
leave them in vinegar for a few days, then take 
out and arrange in an earthenware pot into rows 
three inches thick, covering each row with a layer 
of thinly sliced lemons. After thus alternately ar- 
ranging the olive and the sliced lemons, up to the 
brim of the pot, pour in enough olive oil to reach 
the surface, and after covering the pot tightly, 
open for use after two months, 

[ 276 ] 



PICKLES 
2. MIXED PICKLES. 

[TUEELUE TOUESHOU.] 

Half fill a jar or a cask with the desired quan- 
tity of each of the following, all mixed: 

Apricots, peaches, pears, apples, unripe 
grapes (optional), walnuts (with shells), small 
cucumbers, green red peppers, green peppers, 
green tomatoes, green beans, green small lemons, 
small oranges, carrots, small turnips, red radish, 
celery, onions (peeled), cabbage and small egg- 
plants. Then fill up the rest of the jar with strong 
vinegar. Cover the top tightly. This Tourshou 
will be ready for use after three months. 



3. PICKLED BEETS. 

[Pandjab Toueshou.] 

Wash the beets well, and boil in plain water 
until nearly done, then take out of its water, cool, 
pare and slice in suitable thicknesses. Arrange 
these in a deep pan, meanwhile seasoning with 
salt. Then peel a few bulbs of garlic (according 
to the quantity desired), press and mix with the 
vinegar, then blend with the water left from the 
boiled beets, and add this to the beets in the pan. 

[277] 



THE ORIENTAL COOK BOOK 

The garlic and the vinegar should be used accord- 
ing to one's liking. 

After twenty-four hours this Tourshou is 
ready for use. Serve with olive oil. 



4. PICKLED CABBAGE. 

[Lahana Toueshou.] 

Cut one whole head of cabbage into two-inch- 
thick slices, and arrange either in earthen or glass 
jar. Then boil some salt, a few green red peppers, 
and the inside of one-half of a bread loaf in plain 
water, and pour it over the cabbage, after it is suf- 
ficiently cool. After two days stir the cabbage — 
upside down — once or twice a day, for eight or ten 
days, when it will be ready for use. 



5. PICKLED GREEN PEPPPRS. 

[BiBEE Toueshou.] 

Wash the green peppers, pierce each one with 
the aid of a fork, and arrange in a jar, meanwhile 
seasoning the whole with salt. Cover this with 
vinegar up to the surface. This Tourshou will be 
ready in a few days. 

[278] 



PICKLES 



6. PICKLED GREEN TOMATOES. 

[DOMATES TOUESHOU.] 

Treat green tomatoes in like manner as the 
Green Peppers, according to the directions given 
in the foregoing recipe, Style No. 5. 

7. PICKLED STUFFED GREEN 

PEPPERS. 

[DOLMA BiBEE ToUESHOU.] 

Take four or five skinned dry onions, as many 
green peppers, also as many green tomatoes, and 
chop all these together very fine. Season with 
salt and powdered cinnamon. Then take as many 
green peppers as the stuffing will call for. Cut 
round their tops about one-half way, take out the 
seedy parts, and then fill each one with the above 
chopped mixture. Cover the tops, and after tying 
each with white string pierce them all lightly with 
the aid of a fork, and arrange in a glass jar. This 
done, pour vinegar up to the surface and cover the 
jar tightly. 

After eight or ten days this Tourshou will be 
ready for use. 



[279] 



THE ORIENTAL COOK BOOK 

8. PICKLED STUFFED GREEN 

TOMATOES. 

[DOLMA DOMATES TOUKSHOU.] 

Treat green tomatoes in like manner, as the 
Pickled Stuffed Green Peppers, according to the 
directions given in the preceding recipe, Style 

No. 7. 

9. PICKLED DRY ONIONS. 

[SOGHAN TOURSHOU.] 

Skin the dry onions, in the quantity desired 
(small varieties preferred), and arrange in a jar, 
meanwhile seasoning the whole with salt. Then 
cover it with strong vinegar. Instead of vinegar, 
boiled, but cooled salty water may conveniently 
be used. 

After eight or ten days this Tourshou is ready 
for use. 

10. PICKLED GARLIC. 

[Sarmolssak Tourshou.] 

Treat garlic in like manner as the Pickled Dry 
Onions, as described in the foregoing Style No. 9, 
except that the skins of the garlic should not be 
peeled, and it may be used in whole pieces, with- 
out taking the bulbs apart. 

[280] 



PICKLES 



11. PICKLED CELERY. 

[Kekeviz Toueshou.] 

Wash a few stalks of celery, cut the stalks 
into two or three-inch-long pieces, season to taste 
and put in a jar, adding a few bulbs of peeled 
and pressed garlic. Cover the whole with vine- 
gar and keep the top tight. In a few days it is 
ready for use. 

12. PICKLED EGGPLANTS. 

[Patlidjan Toueshou.] 

Use small eggplants, fifteen to twenty of them. 
Boil them for eight or ten minutes. Cut in two, 
but do not separate the halves. Press under 
weight, to cause the bitter water to be squeezed 
out. Then take one or two heads of garlic, bulbs 
peeled, a few green red peppers, one stalk of 
celery, and chop these fine together, adding some 
salt and vinegar. With this mxture then fill the 
openings of the eggplants, and with celery leaves 
wrap them so that the stuffing may be secure. 
Arrange these stuffed eggplants in a jar, tightly, 
and cover with strong vinegar, keeping the top 
well covered. 

In a few days this Tourshou will be ready. 

[281] 



THE ORIENTAL COOK BOOK 



13. PICKLED CARROTS. 

[Havoudj Tourshou.] 

Take as many carrots as needed, and boil them 
for ten or fifteen minutes, then cut either into long 
fine pieces, or slice them round into suitable thick- 
nesses. Put in a jar mixed with leaves of celery, 
season with salt, cover with vinegar up to the sur- 
face and keep the top tight. 

In a few days this will be ready for use. 

14. PICKLED CAULIFLOWER. 

[Carnabit Tourshou.] 

Treat cauliflower the same as you would 
Pickled Cabbage, described in the Style No. 4, 
under this chapter. 

Note. — Almost any vegetable may be pickled after the plan 
of the kinds described in the preceding recipes. 

Fruits, however, differ a little from the vege- 
tables, and they are pickled in Cogniac or Brandy 
instead of vinegar. Therefore, we give below a 
recipe for it which will serve for pickling straiv- 
berries, sour cherries (with stems), apricots, rose 
leaves, grapes, etc. 

[ 282 ] 



PICKLES 



15. PICKLED FRUIT. 

[Yemish Toxjrshou.] 

Take any of the above fruits, in desired quan- 
tity, clean, and wash in boiled white wine. Then 
add Cogniac or Brandy twice its measure. The lat- 
ter may be blended with some sugar. Cover the 
jar, in which the pickling is done, with perforated 
thick paper (plain paper may be perforated with a 
common pin) and leave the jar in the sun for fif- 
teen days at least. 



[283] 



PASTRY 

[Hamour.] 

CAKES, FRITTERS, PIES AND PUDDINGS. 
Paklava, Beoregh, Pasta, Helva. 

The Oriental peoples are great pastry eaters, 
hence, without Paklava, Beoregh, Pasta or Helva, 
at a table, an Oriental dinner is never complete. 

The consurQj)tion of such sweetmeats in large 
quantities is responsible for the statement that 
for every candy shop elsewhere, there is a pastrj^ 
store in the Orient. Also more of it is made in 
every Oriental home than in the homes of other 
lands. 

We cannot praise enough the delicacy and the 
wonderful fine taste of Oriental pastry; neither 
can we draw a comparison between it and others. 
It will not be our fault if some housekeepers find 
them not to their liking, because of incorrect at- 
tempts at making them. Still, we believe that if 
care is taken in the process, the Oriental Hamour 
will be successful in any kitchen. 



[284] 



PASTEY 



1. PLAIN CAKE.. "Paklava." 

[Sadeh Paklava.] 

Ingredients : 

Flour 2 eupfuls. 

Sugar % cupful. 

Butter 2 tablespoonfuls. 

Eggs 2. 

Method: 

Make a stiff paste of the flour, the sugar, the 
butter, the beaten eggs with some lukewarm water, 
and leave aside for 10 to 15 minutes. Then cut 
this paste into egg-sized pieces, roll out each one 
into a very fine sheet, and fold separately into 
triangle shape, or place the sheets one on top of 
the other in a flat pan, and cut with a sharp knife 
into square or diamond shapes. When this is 
ready — done up in either way suggested above — 
pour some hot butter over the whole, and place the 
pan in a hot oven. When the Paklava begins to 
get browned, pour over it some more hot butter 
and watch closely, until the whole is well done. 
After this, take the pan out of the oven, and re- 
move two or three of the cakes temporarily, and 
tilt the pan on one side in order to cause the re- 
maining butter to gather on the lower side, when 

[ 285 ] 



THE ORIENTAL COOK BOOK 

it should be taken out with the aid of a spoon. 
This done, replace the removed portions to their 
former places, and put the pan hack into the hot 
oven for 10 or 15 minutes longer, to make the 
cakes thoroughly dry and crisp. 

Serve this Paklava cold, with sugar syrup, 
made of sugar and water, boiled and thickened. 

2. "PAKLAVA" WITH WALNUTS. 

This is prepared in exactly the same way as 
the Paklava in the foregoing style. Only one cup- 
ful of finely chopped walnuts and one-half cup- 
ful of sugar is mixed and put alternately with the 
paste sheets. In the case of the triangle style, 
the mixture of the walnuts and the sugar is 
wrapped in. Bake in like manner as the plain 
cake, directed in Recipe No. 1. 

3. "PAKLAVA" WITH RICE FLOUR. 

[PiEiNTCH — OuN Paklava.] 

Ingredients : 

Plain Water 1 cupful. 

Sugar 1 cupful. 

Rice Flour li/^ cupfuls. 

Butter 1/^ cupful (or more). 

[ 286 ] , ■ 



PASTRY 



Method: 

Boil the water with, the sugar, Tin til it gets 
quite thick. To this then add the rice flour, and 
the butter. Mix these all well, and continue boil- 
ing on a moderate fire, stirring constantly with the 
aid of a wooden spoon until it gets browned, when 
it should be poured into a flat pan, and placed in 
a hot oven, until well baked and dry. 

Before serving this Paklava, cut it into 
squares or diamonds, and if desired sift some 
powdered sugar over it. 

4. ''PAKLAVA" WITH CREAM. 

[Paklava Cbemali.] 
Ingredients : 

Flour 2 eupfuls. 

Sugar % cupful. 

Butter 2 tablespoonfuls. 

Eggs 2 to 3. 

The Cream Mixture: * 

Cream i/2 cupful. 

Sugar 1 cupful. 

Butter 2 tablespoonfuls. 

Method : 

After the stiff paste sheets are prepared in 
the manner described in Style No. 1, divide them 
into two equal sections, lay them in suitable pans 

[287] 



THE ORIENTAL COOK BOOK 

on top of one another, and bake each section sepa- 
rately in an oven until nearly done. Then upon 
one of these sections spread evenly the mixture 
composed of the cream, the sugar and the butter, 
covering it with the other section of the baked 
sheets of paste. This done, place the whole in a 
moderately hot oven for two or three minutes. 
Serve with sugar syrup, if desired. 



5. ALMOND FRITTERS. 

[Badem Beoeegh.] 

Ingredients : 

Almonds 1 cupful. 

Eggs 3, the whites of. 

Sugar 1 cupful. 

Butter 2 tablespoonf uls. 

The Stiff Paste: 

Flour 2 eupfuls. 

Sugar % cupful. 

Butter 2 tablespoonfuls. 

Eggs 2 to 3. 

Method : 

Prepare the stiff paste as directed in Style 
No. 1, with the flour, the sugar, the butter and the 
eggs ; then get ready the following mixture : 

[ 288 ] 



PASTRY 



Crush the almonds, and soak for five or ten 
minntes in the whites of the eggs; then add the 
sugar, also the beaten yolks of the eggs, blending 
gradually. This ready, lay one paste sheet in a 
suitable pan, and spread over it lightly some of 
the above mixture; thus continue to place in the 
pan, alternately, the paste sheets and the mixture. 
When all through, cut the whole into any desired 
portions with the aid of a sharp knife, and after 
pouring on the melted butter, bake it first on slow 
fire, then in a hot oven, until it gets well dried. 

When serving, use either powdered sugar or 
sugar syrup, if desired. 



6. APPLE CAKE. 

[Elma Touetassi.] 

Ingredients : 

Flour 1 cupful. 

Eggs 2 to '3. 

Sugar 1/2 cupful. 

Butter 2 tablespoonfuls. 

Apples 3 (or more) . 

Method: 

Make stiff paste of the flour, the sugar, the 
eggs and the larger portion of the butter. Roll 

[289] 



THE ORIENTAL COOK BOOK 

it out into a fine sheet, then fold this into four or 
eight folds with melted butter in each fold, and 
lay it in a suitable pan. Upon this arrange the 
skinned apples cut into four or eight portions. 
Sift over some sugar, and place in hot oven until 
well baked. 

Note. — Sour Cherries, Pears, Quinces, Peaches and other 
such fruit may be used instead of apple, for making the above 
cake. 

7. "FRENCH" CAKE. 

[Fbengh Tcheoeegh.] 

Ingredients : 

Flour 2 cupfuls. 

Cream 3 tablespoonfuls. 

Sugar 3 tablespoonfuls. 

Eggs 2 to 3. 

Salt y2 teaspoonful. 

Butter 1/2 cupful. 

Method: 

Make a stiff paste of the ingredients listed 
above with the aid of a little lukewarm water, and 
let stand to one side for thirty minutes. Then 
flatten it to the thickness of one-fourth of an inch 
and cut into square or round pieces. After rub- 
bing over each piece slightly with some beaten egg, 
bake in a hot oven. 

[290] 



PASTRY 

8. PLAIN ''CRISP CAKE." 

[Ghevregh.] 
Ingredients : 

Eggs 6, the yolks of. 

Sugar 1 cupful. 

Flour 1/2 cupful. 

Lemon 1, the juice of. 

Method : 

Mix well the yolks of the eggs and the sugar, 
then add the flour, and finally the beaten whites of 
the eggs. The juice of the lemon or some vanila 
instead may also be added. Then in a suitable pan 
lay a sheet of oiled paper, over which the above 
mixture should be laid in lengthwise, forced 
through a funnel, and cut into desirable lengths. 
This done, place the pan in a hot oven until the 
Ghevregh is well baked. 

9. * SHREDDED 'TLAT CAKE." 

[Yassi Kadayif.] 
Ingredients : 

Shredded Flour Paste 3 cakes. 

Milk % cupful. 

Cream i/2 cupful. 

Eggs 2. 

Butter 2 tablespoonfuls. 

* See Special List of Oriental Ingredients. 

[291] 



THE ORIENTAL COOK BOOK 

Method : 

Beat well the milk, the cream and the eggs to- 
gether, then after opening the shredded paste 
cakes into halves, cover each piece with the above 
mixture and fry on both sides in smoking hot but- 
ter. Serve hot and with plain sugar or sugar 
syrup. 

10. *SHREDDED *'CAKE" 
WITH WALNUT. 

[Tell Kadayif Djevizli.] 

Ingredients : 

Shredded Flour Paste 6 cakes. 

Sugar 1/2 cupful. 

Almonds ^ cupful. 

Walnuts 1/2 cupful. 

Butter 1 tablespoonful. 

Method : 

Open the shredded paste cakes into halves, 
and arrange one-half of the pieces in a suitable 
pan, placing the cut sides upward. Over these 
put, evenly, the mixture made of the sugar and 
the crushed almonds and walnuts. This done, 
cover them with the remaining halves of the 

* See Special List of Oriental Ingredients. 
[292] 



PASTRY 



shredded cakes and after pouring over the whole 
the melted butter, place it in a moderately hot oven 
for twenty or twenty-five minutes, after which 
time one cupful of sugar syrup should be poured 
over it. 

Serve either hot or cold, and with or without 
thick cream. 

11. * SHREDDED ''CAKE," PLAIN. 

[Tell K ad a yip Sadeh.] 

Ingredients ; 

Shredded Flour Paste 6 cakes. 

Butter 1 tablespoonful. 

Sugar Syrup 1 cupful. 

Vanilla 1 teaspoonful. 

Method : 

Arrange the shredded paste cakes in a suit- 
able pan, and pour over them the melted butter, 
then leave in hot oven for twenty minutes. After 
which time the sugar syrup mixed with the vanilla 
should be poured over. 

Serve either hot or cold, and with cream, if 
desired. 

* See Special List of Oriental Ingredients. 
[293] 



THE ORIENTAL COOK BOOK 

12. * SHREDDED "CAKE." 

Another Style. 

[Tell Kadayif.] 

Ingredients : 

Shredded Flour Paste 4 to 5 cakes. 

Eggs 3. 

Butter 1 tablespoonf ul. 

Method : 

Crush slightly the shredded paste cake and 
soak in the beaten eggs, then fry it on both sides 
in smoking hot butter. 

Serve it with sugar syrup and cream, if de- 
sired. 

13. * SHREDDED "CAKE" 

WITH CREAM. 

[Tell Kadayif Ckemali.] 

Ingredients : 

Shredded Flour Paste 4 to 5 cakes. 

Eggs 3. 

Butter 2 tablespoonfuls. 

Cream I/2 cupful. 

Sugar 1/2 cupful. 

* See Special List of Oriental Ingredients. 
[294] 



PASTRY 

Method : 

Open the shredded paste cakes into halves, 
rub them with butter, arrange in a pan, and place 
in hot oven until very crisp. Then take out and 
place on half of them evenly — on their cut sides 
— the mixture made of the beaten eggs and the 
cream and the remainder of the butter, which 
should be slightly melted. This done, cover them 
with the remaining halves and serve with or with- 
out sugar syrup, hot preferred. 



14. 'TRIED" CAKE. 

[Gheozlemeh.] 

Ingredients : 

Flour 2 eupfuls. 

Butter 2 tablespoonfuls. 

Eggs 3. 

Hard Cheese 3 tablespoonfuls, grated. 

Method : 

Make a stiff paste of the flour and the butter, 
roll out into a thin sheet, and over half of "it lay, 
evenly, the mixture made of the beaten eggs and 
the grated hard cheese. This done, lap over the 
other half of the paste sheet. Stick the brims to- 
gether, notching at regular intervals. Then, after 

[295] 



THE ORIENTAL COOK BOOK 

piercing the top in several places with the aid of a 
fork, fry it in more butter, or bake it in a mod- 
erately hot oven. 

Serve it hot, with very thick cream. 



15. PUMPKIN FRITTERS. 

[Kabak Beoeegh.] 

Ingredients : 

Flour 3 cupf uls. 

Butter 2 tablespoonf uls. 

Sugar 1/2 cupful. 

Pumpkin Stuffing: 

Pumpkin 3 cupf uls (grated) . 

Sugar 1/2 cupful. 

Walnut 1/2 cupful, crushed. 

Method : 

Make a stiff paste of the flour, the butter and 
the one-half cupful sugar. EoU out into a very 
thin sheet and cut into two-inch-wide strips. Then 
mix the stuffing, made of the grated red pumpkin, 
the crushed walnuts and the one-half cupful sugar. 
This mixture ntay be used as it is, or fried a little 
in some butter. When ready, lay the mixture over 
the middle of the paste strips, lengthwise, and 
bring the edges together and stick, to keep the 

[296] 



PASTEY 

stuffing safely enclosed. When all done, lay the 
stuffed sticks in a flat pan, and after pouring some 
melted butter over the whole, bake it first on a 
moderate fire, then in a hot oven, until it is well 
done and crisp. 

When serving, use more sugar if necessary. 
Serve hot. 

16. ORIENTAL SWEET "CRACKER." 

[COUBABIEH.] 

Ingredients : 

Butter 1 cupful. 

Sugar 11/2 cupfuls. 

Flour 21/2 cupfuls. 

Method : 

Make a stiff batter of the above ingredients 
and roll out until half an inch thick. Place in a 
suitable pan, which must be greased, and after cut- 
ting it into any desired shapes, bake in a mod- 
erately hot oven until well done. 



[297] 



THE ORIENTAL COOK BOOK 



17. FLOUR PUDDING. 

[OuN Helva.] 

Ingredients : 

Butter 3 tablespoonfuls. 

Flour 1 cupful. 

Sugar 1 cupful. 

Lukewarm Water 1 cupful. 

Method : 

In a deep suitable vessel heat the butter. 
Blend the flour with it gradually, and continue fry- 
ing until the flour becomes light brown, and also 
gives out a strong odor like burning fat. This 
done, gather the fried flour into one side of the 
vessel, and then add the lukewarm water and the 
sugar. (It is better if the sugar is first melted 
in the water before applying.) Stir constantly, 
and when the water comes nearly to a boil, begin 
drawing in the flour, which will soon absorb all 
of it, and will get very thick. Cook until it is well 
done. Serve hot. 



[298] 



PASTEY 



18. *"IMRIK" PUDDING. 

[Imeik Helva.] 

Ingredients : 

Butter 3 tablespoonfuls. 

Imrik 1 cupful. 

Sugar 1 cupful. 

Lukewarm Water 1 cupful. 

Method : 

This pudding is prepared in like manner as 
the Flour Pudding, described in the foregoing 
recipe, with the exception that when the sugar and 
the lukewarm water are added, and absorbed by 
the ' ' Cream of Wheat, ' ' the vessel is at once cov- 
ered with a piece of white muslin, and the lid 
placed on. This prevents the steam dropping into 
the Helva, in the form of water. And when, after 
a few minutes, the cooking begins, it should then 
be stirred with a spoon until well done. 

* "Imrik" may be substituted with Cream of Wheat. 



[299] 



THE OEIENTAL COOK BOOK 

19. STARCH PUDDING. 

[NiSHASTA HeLVA.] 

Ingredients : 

Starch 1 cupful. 

Sugar 1 cupful. 

Lukewarm Water 4 cupfuls. 

Butter 3 tablespoonfuls. 

Almonds i/^ cupful (optional). 

Method : 

Soak the starch in the water, stir well, then 
add the sugar, and make sure that it is melted. 
This done, bring the butter to a smoking point 
in a suitable vessel, then pour the above mixture 
in and constantly stir, until the Helva is well done. 
The almonds may be previously added with the 
mixture. 

20. RICE PUDDING, 

OR CREAMED RICE. 

[SUDELEDGE.] 

Ingredients : 

Rice 1/2 cupful. 

Milk 4 cupfuls. 

Sugar % cupful. 

Eggs 2. 

Cinnamon 2 pinches, powdered. 

[300] 



PASTRY 

Method: 

Wash the rice well, and boil in the milk. 
When half done add the sugar, also blend in the 
beaten eggs, by pouring them in gradually and 
stirring constantly during the process of the pour- 
ing, and also the cooking. When the rice is quite 
tender, dish it out and sift the cinnamon over it. 
Some may like it without the latter. 



21. RICE PUDDING A LA ARMENIA. 

[Ekmeni Sudeledge.] 

Ingredients : 

Milk 4 cupfuls. 

Water 1/2 cupful. 

Rice 1 cupful. 

Method : 

Wash the rice, and boil it in milk and water 
mixed, until it is tender and gets quite thick. 
When done, pour it into plates. Serve when well 
cooled, cutting into diamond shape sections. At 
the time of serving use grape or maple syrup 
over it. 



[301] 



THE ORIENTAL COOK BOOK 



22. "CHIP" FRITTERS. 

[YOUHKA BeOBEGH.] 

Ingredients : 

Flour 2 cupfuls. 

Hard Cheese 1 cupful, grated. 

Eggs 2. 

Parsley 1 bunch. 

Butter In quantity required for frying. 

Method : 

Make a stiff paste of the flour and some luke- 
warm water, then roll it out into a verj^ thin sheet. 
Cut this into playing-card- sized pieces, and have 
ready to stuff with the following mixture: 

Mix well the grated hard cheese with the eggs, 
and then add the parsley, which should be very 
finely chopped. Take small finger-sized pieces of 
this mixture and roll in the paste pieces. When 
through with all, fry them in smoking hot butter. 
Serve hot. 



[302] 



PASTRY 



23. ARMENIAN DATE PUDDING. 

[Ekmeni Khouema Helva.] 

Ingredients : 

Toast 3 slices, well browned. 

Dates y^ pound. 

Egg 1. 

Butter 1 tablespoonf ul. 

Method : 

Free the dates of the stones and chop well 
with the toast. To this add the beaten ^^^g, and 
flatten the mixture until half an inch thick. Fry 
on both sides in the heated butter. 

Serve this pudding hot. 



[303] 



FRUITS AND CREAMS 

[ CoMPOSTO — Crema. ] 

1. BAKED APPLE IN BUTTER. 

[Teeeh Yaghli Elm a.] 

Ingredients : 

Apples 8 to 10, medium. 

Sugar 1 cupful. 

Butter 1 tablespoonful. 

Method : 

Skin the apples slightly, and take out the 
seedy parts with the aid of a curved knife. Then 
arrange in a j3at pan, fill the centers of the apples 
with the sugar, and after pouring over the melted 
butter, bake in a moderately hot oven. 

2. PEARS WITH RICE. 

[PlEINTCHLI AEMOUD.] 

Ingredients : 

Pears 6 to 8. 

Plain Water 1 cupful. 

Sugar 1 cupful. 

Rice 1/2 cupful. 

Vanilla 1 teaspoonf ul. 

[304] 



FEUITS AND CREAMS 



Method : 

Wash the rice, and boil it in plenty of water 
until tender ; then strain well, and after drying it 
in a moderately hot oven, take out and add the 
vanilla, stirring well when doing so. This done, 
lay it in a suitable plate, over which the boiled 
pears are to be placed. 

Then take the pears, skin them, and after cut- 
ting each into halves, boil in the one cupful water ; 
after a few boils also adding the sugar. When 
done, take them out and arrange over the rice. 
Then continue boiling the water in which the pears 
were boiled, until it gets a little thicker, when it 
should be poured over the pears and the rice. 
Serve cold. 

3. ORIENTAL "SHORT CAKE" 
WITH SOUR CHERRIES. 

[ViSHNEH TiEITI.] 

Ingredients ; 

Dry Bread 4 to 6 slices, toasted. 

Sour Cherries 1 pint. 

Sugar 1/2 cupful. 

Butter In quantity required for frjang. 



[305] 



THE ORIENTAL COOK BOOK 

Method : 

Fry the toasted bread slices on both sides in 
the butter, then, after cooking the cherries and 
the sugar in sufficient water to make it quite thick, 
place on the fried bread slices alternately. This 
done, pour over the whole the remainder of the 
preserves, if any, and after placing it in a hot 
oven for five or ten minutes, serve immediately. 

Note. — Any kind of fruit preserve can conveniently be used 
for same purpose, replacing the Sour Cherries. 

4. CREAM OF "CHICKEN BREAST.' 

The Pride of the Orient. 

[Tavouk Gheoysxie.] 

Ingredients : 

Chicken 1, the white meat. 

Milk 2 quarts. 

Rice Flour 1 pound. 

Sugar 114 pounds. 

Method : 

Boil the chicken very well, and separate the 
white meat, cut into very fine pieces and soak in 
sufficient milk. Then blend the rice flour with the 
milk, and after passing it through a coarse linen, 
boil it with the soaked chicken (which must be well 
pressed) and the sugar, stirring constantly in one 

[306] 



FEUITS AND CREAMS 



direction, until it gets sufficiently thick, and is 
done. 

Dish out in small suitable plates. 

Prepare small quantities in proportion. 

5. ''CREAM OF RICE." 

One of the Most Favorite. 

[Mahallebi.] 

Ingredients : 

Rice 1/2 cupful. 

Plain Water 2 cupfuls. 

Rice Flour i/2 cupful. 

Milk 11/2 quarts. 

Sugar l^ pound. 

Method : 

Wash the rice, and boil in the water until it 
nearly melts, pass this through coarse linen, and 
in this thick substance soak the rice flour. Pass 
this also through a fine metal sieve, and then in 
a deep suitable vessel boil it with the milk and 
the sugar, on a moderate fire, meanwhile stirring 
it slowly but constantly, in one direction, with the 
aid of a spoon. When this gets sufficiently thick 
and is done, dish it in small flat plates. 
Serve cold. 

[ 307 ] 



THE ORIENTAL COOK BOOK 



6. ''CREAM." 

[Ceema.] 

Ingredients : 

Milk 4 cupf uls. 

Sugar 1/2 cupful. 

Eggs 4 to 5, the yolks of. 

Method : 

Boil the milk by itself for a few minutes. 
Then blend the sugar and the yolks of the eggs 
well together and pour into the milk. Divide this 
mitxure at once into cups, and arrange these in a 
flat pan containing boiling hot water. Then after 
covering the top of the cups with a sheet of tin or 
iron, place the pan in a hot oven, and leave until 
cooked. 

Serve this Crema cold. 



7. "CREAM." Another Style. 

[Crema.] 

This Crema is prepared in exactly the same 
way as the preceding Style No. 6, only that instead 
of using the sugar in its plain condition, it should 
first be roasted in a frying pan, by itself, and then 
blended with the yolks of the eggs and poured into 
the milk. 

[308 1 



FEUITS AND CREAMS 



8. LEMON CREAM. 

[Cbema Limonlou.] 

Prepare the Crema as directed in Style No. 6, 
but use a little raore milk to balance with the juice 
of one (or more) lemon. 

Lemon ma;/ be replaced by vanilla or other 
flavors, as desired. 

9. SWEET ''MEDLEY." 

The Great Oriental Sweetmeat. 

[ASHOUEEH.] 

Ingredients : 

Wheat 1 pound. 

Sugar 11/2 pounds. 

Raisins I/2 cupful, seedless. 

Pistachio Nuts l^ cupful, peeled. 

Rose Water I/2 to 1 teaspoonful. 

Hazel Nuts ^ cupful, chopped. 

Walnuts 14 cupful, chopped. 

Almonds %^ cupful, chopped. 

Cinnamon 1 to 2 pinches, powdered. 

Method : 

Soak the wheat in plain water for ten or 
twelve hours, then after washing well boil in newer 
water, twice of its measure, until it cracks. In a 
separate vessel boil the sugar in an equal quan- 

[309 ] 



THE ORIENTAL COOK BOOK 

tity of water, until two-thirds of it remains. To 
this add the raisins and the pistachio nuts. Then 
pour these all into the boiling wheat and continue 
boiling a while longer. When this is done, take 
away from the fire and add in the rose water. 

Then chop well the hazel nuts, the walnuts and 
the almonds; roast a little in a pan on a moderate 
fire, and spread over the boiled wheat mixture, 
meanwhile sifting on the powdered cinnamon. 



10. DRY SWEET "MEDLEY." 

The Great Oriental Sweetmeat. 

[KOLIVA.] 

Ingredients : 

Wheat 1 pound. 

Flour 1/2 cupful. 

Sugar 1 cupful. 

Raisins. V2 cupful, seedless. 

Almonds 1/2 cupful, chopped. 

Walnuts 1/2 cupful, chopped. 

Fancy Candy 1 cupful, mixed. 

Method : 

Soak the wheat in water for ten or twelve 
hours, wash well, and boil in newer water, but take 

[310] 



FRUITS AND CREAMS 



away from the fire before it cracks. Strain and 
then spread over some white muslin over night. 

Then roast the flour in a pan by itself until 
light brown, and when sufficiently cold add the 
sugar, also the almonds and the walnuts, which 
should be well chopped. Add this mixture to the 
boiled wheat, and mix in also the spiced fancy 
''grape shot" candy. 

Serve cold. 



rail] 



PRESERVES 

[Tatli.] 
1. ORANGE MARMALADE. 

[Portugal Kabouk Rendeh.] 

Ingredients : 

Oranges 3 to 4, the skins. 

Lemon 1. 

Sugar 3 pounds. 

Water 3 eupfuls. 

Method : 

Shave finely the skins of the oranges, and 
after leaving them in cold water for two hours, 
spread on linen and sprinkle over the juice of 
the lemon. Then boil the sugar in the water over 
a moderate fire, adding also the orange shaving. 
This mixture should gradually be brought to the 
thickness of honey, and put in jars. 



[312] 



PEESEEVES 



2. ORASTGE MARMALADE. 

Another Style. 

[Portugal Kabouk Tatli.] 

Ingredients : 

Oranges 3 to 4, the skins. 

Lemon 1. 

Sugar 3 pounds. 

Water 4 cupfuls. 

Method: 

Select thick skinned oranges, cut each into ten 
or twelve parts, skin carefully ; then, with the aid 
of a sharp knife, free these of the outer red sur- 
face. When these are ready, roll up each piece of 
skin and string over some white thread, then after 
leaving in cold water for two hours or more, 
spread on linen, meanwhile sprinkling over them 
the juice of the lemon. This done, boil the sugar 
in the water, then add the string of rolled skins, 
also one teaspoonful of lemon juice and boil until 
it becomes the thickness of honey. 

The thread of the rolled orange skins should 
be pulled off after the preserve is sufficiently cool. 



[313] 



THE ORIENTAL COOK BOOK 



3. STRAWBERRY SYRtJP. 

[TCHILENGH SHOUEOUB.] 

Ingredients : 

Plain Water 8 cupfuls. 

Sugar 3 pounds. 

Strawberries li/2 pounds. 

Method : 

Boil the sugar in the water for thirty or forty 
minutes, then take away from fire and, after add- 
ing the crushed strawberries, leave it aside for 
twenty-four hours, when it should again be boiled 
until it thickens a little. Then strain the whole 
through coarse linen, put the syrup in jars, but 
use the thick remainder on the table as jam. 

Note. — Berries of all kinds, also apricots and peaches, may 
be treated in like manner as the strawberries. 



4. ROSE SYRUP. 

[Ghule Shoueoub.] 

Ingredients : 

Rose Leaves y^ pound. 

Water 1 pint. 

Sugar 21/2 pounds. 

Lemon Juice 1 tablespoonf ul. 

[314] 



PRESERVES 

Method : 

Boil the rose leaves in the water, and when 
the extract is all drawn out, drain it well and add 
the sugar, also the juice of the lemon. Continue 
to boil until the syrup gets cream thick. 

Do not put this syrup in jars until sufficiently 
cool, nor cover the jars until it is perfectly cold. 

5. ROSE PRESERVES. 

[Ghule Tatli.] 

Ingredients : 

Bose Leaves 1 pound. 

Plain Water 1 quart. 

Sugar 7 pounds. 

Lemon Juice 1 tablespoonful. 

Method : 

Soak the rose leaves in the water, and cover 
them with a damp cloth for twenty minutes or 
longer. When the leaves have given out their 
color sufficiently, strain, and keep one-third of the 
water separate from the other two-thirds of it. 

Then in a suitable vessel place the sugar and 
the strained rose leaves, alternately, adding over 
the one-half part of the last portion of the rose 
water, and press well, but carefully, with your 

[315] 



THE ORIENTAL COOK BOOK 

hand without much injury to the leaves. The mix- 
ture then should be left in this condition for 
twenty-four hours, when the other half portion 
of the two-thirds of the rose water should be added 
and the whole boiled, until half cooked, when little 
by little the first one-third portion of the rose 
water must be placed in the boiling mixture. The 
preserve is considered done when it gets cream 
thick; at this point the juice of the lemon should 
be mixed in, and when sufficiently cool, the pre- 
serve may be put in proper jars. 

6. SOUR-CHERRY SYRUP. 

[ViSHNEH ShOUEOUB.] 

Ingredients : 

Sugar 3 pounds. 

Sour Cherries 1 pound. 

Plain Water 1 pint. 

Lemon Juice 1 tablespoonful. 

Method : 

Boil the sugar in the water over a moderate 
fire until it gets cream thick, then add the cher- 
ries, (without the stems), and after the first boil, 
take away from the fire. Again, twenty-four hours 
later, boil the whole for five or ten minutes longer, 

[ 316 ] 



PRESEEVES 



meanwhile adding the lemon juice, and when this 
is done, strain well through a metal sieve and put 
in proper jars, 

7. SOUR-CHERRY PRESERVES. 

[ViSHNEH ReTCHEL.] 

Ingredients : 

Sugar 21/2 pounds. 

Plain Water 1 pint. 

Sour Cherries IV2 pounds, freed. 

from the stones. 
Lemon Juice 1 teaspoonful. 

Method : 

Boil the sugar in the water over a moderate 
fire until it gets cream thick, then add the sour 
cherries (without the stc nes), also the lemon juice ; 
after a little boiling take away from the fire and 
cool before placing into jars. 

Note. — Retchel can be prepared from all kinds of 'berries 
nnd fruits, especially from figs, pineapple and even pumpkin, 
in like manner as described above. 



[317] 



THE ORIENTAL COOK BOOK 



8. ORANGE PRESERVES. 

[Portugal Tcheviemeh.] 

Ingredients : 

Oranges 3. 

Sugar 11/2 pounds. 

Plain Water 1 pint. 

Method : 

Shave fine the skins of the oranges and soak 
for two hours in the juice pressed out of the same 
skinned oranges. This done, strain well, and hold 
the juice ready in a deep vessel. Then boil the 
sugar in the water over a moderate fire until it 
gets cream thick. This sugar syrup should be 
poured in the strained orange juice in the vessel 
(not the juice into the boiling sugar syrup, as in 
this case the orange flavor may totally get de- 
stroyed), and stir well. Cool this preserve before 
putting in proper jars. 

Note. — Tchevirmeh may be prepared from all kinds of fruit 
with good flavor and wholesome juice, in like manner as de- 
scribed above. 



[318] 



DESSERTS 

[SOGHOUGLOUK.] 

1. MANDARIN "FROST." 

[BouzLOU Mandarin.] 

Ingredients : 

Mandarins 10 to 12, skinned. 

Sugar 2 cupfuls. 

Plain Water 2 cupfuls. 

Vanilla 1 teaspoonf ul. 

Mandarin Skins The juice of. 

Method: 

Skin the mandarins and string each one sepa- 
rately (or stick them on thin small sticks). Then 
boil the sugar in the water, with the vanilla, also 
the juice of the pressed mandarin skins, on a mod- 
erate fire, until quite thick. In this syrup dip the 
strung mandarins and hang to dry. The man- 
darins can be used either whole or in parts. 

Note. — Oranges, apples, peaches or figs may be conveniently- 
used instead of mandarins. 



[319] 



THE ORIENTAL COOK BOOK 



2. CHESTNUT "FROST." 

[BouzLOU Kestaneh.] 

Ingredients : 

Chestnuts 2 pounds, shucked. 

Sugar •. . . 2 cupfuls. 

Plain Water 2 cupfuls. 

Vanilla 1 teaspoonful. 

Method : 

Boil the sugar in the water with the vanilla 
over a moderate fire until quite thick. In this dip 
the chestnuts, which must first be shucked, roasted 
and strung. 

Note. — Cherries and Sour Cherries can be prepared in same 
way as the Chestnuts, but without stringing, as the stems will 
conveniently replace the strings, but strawberries may be strung 
three or four together. 



3. STRAWBERRY JELLY. 

[TCHILENGH ElMASSIEH.] 

Ingredients : 

Strawberries 2 quarts. 

Sugar 1 pint. 

Gelatine 1 ounce. 

Plain Water 1 cupful. 

[320] 



DESSERTS 



Method : 

Press the strawberries and pass through a 
fine metal sieve. Mix with this the sugar, and boil 
on a moderate fire for fifteen or twenty minutes. 
Meanwhile, soak the gelatine in a little lukewarm 
water, and when well melted boil it in one cupful 
of plain water, then pour it into the boiling sugar 
and the strawberry juice. Continue boiling the 
whole until it gets cream thick, when it should be 
placed into proper glass jars or cups. 

Note. — Blackberries and Raspberries can be prepared in 
like manner as the Strawberries, when desiring to make jellies 
of them. 

4. COMPOTE OF APPLE. 

[Elma Composto.] 

Ingredients : 

Apples 6 to 8, medium. 

Sugar 1 cupful. 

Plain Water 3 cupfuls. - 

Lemon Juice 1 tablespoonful. 

Method : 

Skin the apples and clean their seedy parts, 
cut into three to four pieces each. Then boil the 
sugar in the water over a moderate fire until it 
becomes quite thick. To this add the lemon juice 

[ 321 ] 



THE ORIENTAL COOK BOOK 

and then the apples. Before the latter are well 
done, strain them with the aid of a perforated 
spoon, and arrange in a deep plate. Meanwhile 
continue boiling the remaining syrup until it gets 
much thicker, when it should be poured over the 
cooked pieces of apple in the plate. 

Note. — Pears, Oranges (cut into halves) and Quinces — all 
skinned and cleaned of their seedy parts ; also Prunes, Cherries 
and Apricots are prepared in the same way as the Apples when 
desiring to make compotes of them. 

5. PINEAPPLE "ICED JELLY." 

[Ananas Elmassieh.] 

Ingredients : 

Pineapple 1, medium, the juice. 

Sugar 2 cupfuls. 

Plain Water 2 cupfuls. 

Gelatine 2 ounces. 

Almonds 1/2 cupful. 

Cherries V2 cupful. 

Method : 

Have the pineapple juice ready, then in a deep 
suitable vessel boil the water and the sugar until 
it becomes a thick syrup, and when it is still hot 
pour into it the gelatine, which must be soaked in 
a little lukewarm water for fifteen or twenty min- 

[322] 



DESSERTS 



utes and strained. This being done, stir the syrup 
until the gelatine gets well blended with it, and 
when it is quite cool, add the pineapple juice; if 
the latter is added when the syrup is hot, the 
flavor may get destroyed. 

Before pouring this Elmassieh into a proper 

bowl, decorate the bottom and the sides of the 

latter with small pineapple pieces, also with the 

almonds and the cherries, sticking them with the 

' " of gelatine, and after the syrup is poured in, 

Sitsi . ^roij [ji ice. After two hours this dessert 

pack it v »--- 'serving. 

will be ready for b. 

-^ be prepared in same way 
Note. — Berries of all kinds cai- 
as tlie Pineapple Jelly described above. 



6. STRAWBERRY "ICE CRf AM/ 

[TCHILENGH DONDOUEMA.] 

Ingredients : 

Milk 3 pints. 

"Vanilla 2 teaspoonfuls. 

/Eggs 5, the yolks. 

Sugar 1 cupful, 

Strawberries 4 eupfuls, 

Sugar Syrup 4 eupfuls. 

Gelatine 1 ounce, 

1:323] 



THE ORIENTAL COOK BOOK 

Method : 

Boil the milk with the vanilla over slow fire. 
Then blend the yolks of the eggs with the one cup- 
ful of sugar, pouring into these also the boiled milk 
and the vanilla. After passing this mixture 
through a fine sieve, freeze it in an ice cream 
cooler. 

Again, crush the strawberries and mix well 
with the sugar syrup (made of five parts of sugar 
and one part of water, boiled until reduced to the 
measure stated in the above list of Ingredients), 
adding the gelatine also, which must be first melted 
in a little lukewarm water ; f reezg this mixture also 
in an ice cream cooler. 

When these two preparations are thus sepa- 
rately made ready, put them into a suitable recep- 
tacle in such way as to be alternately arranged 
and be rightly cut into shapes suitable for serving. 

In order to take the '*ice cream" out' of its 
mould easily, dip the bottom of the receptacle in 
hot water for a minute or so, then turn it upside 
down in a proper plate. 

Note. — Berries of all kinds, and other flavors, either to- 
gether or separately may be treated in like manner, as the one 
described above, when desiring to prepare "Ice Cream" of them. 

[ 324 ] 



DESSEETS 



7. TURKISH JELLY. 

A Very Favorite Dessert. 

[Pelteh.] 

Ingredients : 

Sugar 1 cupful. 

Rice Flour 1 cupful. 

Plain Water 4 cupfuls (or more). 

Almonds % cupful, roasted. 

Cinnamon 1 teaspoonful. 

Method: 

Mix the rice flour in the water, add the sugar, 
and boil on a slow fire until well done. Stir it con- 
stantly during the process of boiling to avoid co- 
agulation. 

After pouring it into a suitable deep plate, 
cover the surface with the almonds and sift the 
cinnamon over it, in the form of decoration. 

Serve cold. 



[325] 



EXTRAS 

[Fazla.] 

1. CURDLED MILK-MATZOUN. The 
Famous Beverage of the Orient. 

[YOGHOURT.] 

Ingredients : 

Milk 2 quarts. 

' ' Matzoun, ' ' for fermenting purposes 

1 tablespoonful. 

Method : 

Heat the milk over a slow fire until it starts 
to boil, when it should be placed to a side to get 
cool enough as to have one's little finger endure 
the heat. This condition of the milk is the right 
time for adding the old "Matzoun" for fermenta- 
tion, after first blending it with one cupful of the 
warm milk. The fermenting may either be done 
in the vessel in which the milk was heated, or 
transferred into other vessels, bowls or cups, when 
the milk is still hot. Wlien this is done, cover 
the vessel or the cups with a warm blanket. Other 
convenient means may appropriately be used to 

[326] 



EXTRAS 



keep the milk warm during the process of fermen- 
tation. 

Two and one-half or three hours later in sum- 
m!er and winter, respectively, the fermentation 
may be considered done, and the receptacles con 
taining the Matsoun be placed in an ice chest and 
cooled. 

Matsoun is served plain, but some people pre- 
fer to sweeten it with sugar to taste. 

2. TURKISH PASTE. 

[LOCOUM.] 

Ingredients : 

Sugar 5 pounds. 

Plain Water 1 quart. 

Cream of Tartar I/2 ounce, powdered. 

Vanilla 1 teaspoonful. 

Wheat Starch 10 ounces (finest quality). 

Almonds 1/2 cupful. 

Pistachio Nuts I/2 cupful, shelled. 

Method : 

In a deep and concave-bottomed vessel, boil 
the sugar and the water over a slow fire, taking 
the froth away with the aid of a wooden spoon, 
until it gets honey thick. This ready, pour into it 
gradually the starch, which should first be soaked 

[327] 



THE ORIENTAL COOK BOOK 

and blended in some water and made milk thin, 
adding also the powdered Cream of Tartar. Stir 
this mixture constantly, and only one way, until 
it becomes quite thick, or until a drop of it will 
sustain itself on a plate, when it should be poured 
into a flat pan, covered with some powdered starch 
mixed with powdered sugar. 

Vanilla or rose water flavor to taste ; also al- 
monds or pistachio nuts may be added to the jiasto 
about twenty minutes before it is to be taken down 
from the fire. When cool, cut into small pieces 
and cover with powdered sugar. 

3. ROAST CHESTNUTS. 

[Kestaneh Kebab.] 

Ingredients : 

Chestnuts 1 pound (oi- more). 

Method : 

Shuck the chestnuts and put in a suitable flat 
pan, sprinkle with some water, and place the pan 
either in a moderately hot oven, or cover it and 
put over a slow fire. It is necessary to repeat 
the sprinkling several times — once in every ten 
minutes — until the inner thin covers of the chest- 
nuts come off, and they get well browned. 

[328] 



EXTRAS 

4. ROAST HAZELNUTS. 

[Ftjnduck Kebab.] 

Ingredients : 

Hazelnuts % pound (or more) . 

Method: 

Break the shells of the hazelnuts, and after 
placing in a suitable flat pan, sprinkle with some 
water, and put the pan over a slow fire. Repeat 
the sprinkling two or three times at five to ten 
minute intervals, when the covers will come off, 
and the nuts will get a rosy brown color. 

5. TURKISH COFFEE. 

[Oaffeh,] 

Ingredients : 

Plain Water For 4 small cups. 

Sugar 3 teaspoonfuls. 

Roasted Coffee 3 teaspoonfuls, pulverized. 

Method: 

In a special small pot, heat the water on a 
slow fire, and melt the sugar in it. Then take the 
pot away from the fire, and add the coffee, mix- 
ing it well in the water by stirring for one minute, 
when the pot should be placed again over the fire, 

[329] 



THE ORIENTAL COOK BOOK 

and after bringing the coffee to a boil for a few 
times, pour into the small cups. 

When served, it is proper to sip it, after the 
pulverized coffee is settled at the bottom of the 
cup, which does not take but a minute. 



6. TURKISH COFFEE WITH MILK. 

[SUDELOU CaFFEII.] 

Ingredients : 

Milk For 4 small cups. 

Sugar 3 tablespoonfuls. 

Roasted Coffee 3 tablespoonfuls, pulverized. 

Method : 

Prepare this coffee in same way as is de- 
scribed in the foregoing recipe of No. 5. 

7. TEA. 

[TCHYE.] 

Ingredients : 

Plain Water For 4 tea cups or glasses. 

Tea 1 teaspoonful. 

Lemon (Optional). 

Sugar To taste. 



[330] 



EXTRAS 



Method : 

To prepare a very delicious tea the following 
method and rules should be carefully observed: 

Always keep your teapot clean and dry. Use 
fresh water and have it furiously boiling. Steep 
the tea from five to seven minutes, no longer. 

When thus the tea is ready, strain it into the 
cups or glasses, using sugar to taste, also lemon 
as to liking. 

If tea is drunk with milk or cream, the use of 
lemon must be omitted. 



[331] 



Order of Service 



1. Relishes (Mezeh). 

2. Soup (Tchorba). 

3. Fish (Baluck). 

4. Grilled Meat on Skewers or Stuffed Meat Dishes 

{Shish Eehal) or Etli Dolma). 

5. Roasts, Meat or Fowl, with Salad 

(Kesai'tma, Et or Tavouk, with 
Salata). 

6. Olive Oil Dishes {Zeytin-Yaghli). 

7. Rice "Pilaf" {Pirindge Pilaf). 
S. Deserts (TatU). 

9. Turkish Coffee {Gaff eh). 



Note. — ^The following twenty different noted Menus (and 
other more elaborate ones), are well made use of in the Orient 
during great occasions — iBirthdaj^ Wedding and other feasts — 
but it is unnecessary to suggest here that in the case of finding 
them excessive, each Menu may be reduced either by leaving 
out one or more items, or can be modified by using other desir- 
able, convenient and seasonable dishes. 

In preparing an exclusively Oriental Feast or Dinner, it is 
recommended that the contents of this Cook Book should well 
be consulted in order to secure successful results. 



[ 333] 



Menus 



I. 

1. Anchovies, Green or Black Olives, Hard Balkan Cheese, 

Caviar, Brain Salad. 

2. Rice Soup with Dressing. 

3. Stuffed Mackerel with Mayonnaise Sauce. 

4. Grilled Lamb on Skewers, Kebab, — "As Sovereign Like4 

It" style. 

5. Minced Fry, "Hanim Boudi" style, with Lettuce Salad, 

6. "Pilaf" with Tomatoes. 

7. "Paklava" with Walnut. 

8. Turkish Coffee. 



11. 

Anchovies, Black Olives, Pickled Celery, Hard Balkan 

Cheese. 
Plain Broth with Dressing. 
Fried Fish with Lettuce Salad. 
Stuffed Tomatoes. 

Broiled Chicken with Plain Sauce and Tomato Salad. 
"Pilaf" (optional). 
Paklava with Cream. 
Fruit in season. 
Turkish Coffee. 



[334] 



MENUS 



III. 

1. Anchovies, Pickled Celery, Brain Salad, Black Olives. 

2. Macaroni Paste Soup with Dressing. 

3. Broiled Fish — "My Husband's Favorite" Style, with Let- 

luce Salad. 

4. Stuffed Cucumbers with Dressing. 

5. Armenian Roast a la Duzian with "Summer" Salad. 

6. Artichoke with Olive Oil. 

7. "Pilaf" (optional). 

8. Shredded Paste Cake with Walnut. 

9. Fruit in season. 
10. Turkish Coffee. 



IV. 

1. Anchovies, Green Olives, Hard Balkan Cheese. 

2. Plain Broth with Eggs. 

3. Grilled Fish on Skewers with Cucumber Salad. 

4. Stuffed Tomatoes. 

5. Roast Chicken or Turkey with Cream Sauce and Egg 

Salad. 

6. Spaghetti with Sauce. 

7. Shredded Paste Cake with Cream. 

8. Fruit in season. 

9. Turkish Coffee. 



[335] 



THE ORIENTAL COOK BOOK 



V. 



1. Anchovies, Black Olives, Cabbage Salad, Caviar. 

2. Rice Soup with Dressing. 

3. Fried Fish with Vinegar Sauce and Lettuce Salad. 

4. Okra with Meat. 

5. Roast Quail with Eggplant and Egg Salad. 

6. "Slipper Dolma" a la Greek. 

7. Spaghetti with Sauce. 

8. "Paklava" with Walnut. 

9. Vanilla Ice Cream. 
10. Turkish Coffee. 



VI. 

1. Anchovies, Hard Balkan Cheese, Black Olives, Caviar. 

2. Plain Broth with Dressing. 

3. Baked Fish a la Armenian. 

4. Stuffed Tomatoes. 

5. Broiled Chicken or Turkey with plain Sauce and Cu- 

cumber Salad. 

6. Spaghetti with Minced Meat. 

7. Shredded Paste Cake with Walnut. 

8. Fruit or Ice Cream. 

9. Turkish Coffee. 



[336] 



MENUS 



VII. 

1. Anchovies, Black Olives, Caviar, Pickled Fruit. 

2. Rice Soup with Dressing. 

3. Broiled Fish with Mayonnaise and Lettuce Salad. 

4. Grilled Lamb on Skewers — "As Sovereign Liked It" style. 

5. Roast Beef a la Armenian with "Summer" Salad. 

6. Artichoke with Olive Oil. 

7. Saffron "Pilaf" (optional). 

8. "Paklava" with Cream. 

9. Fruit in season, or Ice Cream. 
10. Turkish Coffee. 



VIII. 

1. Anchovies, Brain Salad, Green Olives, Pickled Cabbage. 

2. Macaroni Paste Soup with Dressing. 

3. Stufted Mackerel with Lettuce Salad. 

4. Green Beans with Meat. 

5. Minced Fry, "Hanim Boudi" style, with Tomato Sauce 

and Lettuce Salad. 

6. "Pilaf" a la Persian. 

7. Shredded Paste Cake with Cream. 

8. Cream of Rice. 

9. Turkish Coffee. 



[337] 



THE OEIENTAL COOK BOOK 



IX. 

1. Anchovies, Black Olives, Hard Balkan Cheese. 

2. Plain Broth with Eggs. 

3. "Royal" Baked Fish. 

4. Broiled Mutton Chops with Tomato Sauce and Lettuce 

Salad. 

5. Roast Quail with Eggplant. 

6. Asparagus with Olive Oil. 

7. Spaghetti with Sauce. 

8. Sweet "Medley." 

9. Fruit or Ice Cream. 
10. Turkish Cofeee. 



X. 

1. Anchovies, Green Olives, Caviar, Hard Balkan Cheese. 

2. Rice Soup with Dressing. 

3. Broiled Fish with Lettuce Salad. 

4. "True" Broiled Lamb on Skewers, with Tomato Salad. 

5. Artichoke with Meat. 

6. Spaghetti with Minced Meat. 

7. Shredded Paste Cake with Cream. 

8. Fruit or Ice Cream. 

9. Turkish CofEee. 



[338] 



MENUS 



XI. 

1. Anclaovies, Hard Balkan Cheese, Black Olives. 

2. Plain Broth with Dressing. 

3. Fried Fish with Lettuce Salad. 

4. Green Beans with Meat. 

5. Roast Quail with Eggplant and Brain Salad. 

6. Saffron "Pilaf." 

7. Cream of "Chicken Breast." 

8. Fruit or Ice Cream. 

9. Turkish Coffee. 



XII. 

1. Anchovies, Pickled Cabbage, Black Olives. 

2. Macaroni Paste Soup with Dressing. 

3. Boiled Fish a la Armenian. 

4. Stuffed Cucumbers with Dressing. 

5. Broiled Chicken with Eggplant Sauce and "Summer"' 

Salad. 

6. Green Beans with Olive Oil. 

7. "Paklava" with Walnut. 

8. "Cream." 

9. Turkish Coffee. \ 



[339 ] 



THE ORIENTAL COOK BOOK 



XIII. 

1. Anchovies, Hard Balkan Cheese, Pickled Celery. 

2. Plain Broth with Eggs. 

3. Baked Fish with Green Pepper Salad. 

4. Eggplant with Minced Meat. 

5. Roast Turkey or Chicken with plain Sauce and Tomato 

Salad. 

6. Asparagus with Olive Oil. 

7. "Pilaf" a la Persian (optional). 

8. Shredded Paste Cake with Walnut. 

9. Fruit or Ice Cream. 
10. Turkish Coffee. 



XIV. 

1. Anchovies, Brain Salad, Black Olives. 

2. Rice Soup with Dressing. 

3. Broiled Fish with Lettuce Salad. 

4. Meat Balls with Dressing. 

5. Broiled Lamb Chops with Mushroom Sauce and Tomato 

Salad. 

6. Artichoke with Olive Oil. 

7. Pears with Rice. 

8. Ice Cream or "Matzoun." 

9. Turkish Coffee. 



[340] 



MENUS 



XV. 

1. Anchovies, Egg Salad, Black Olives. 

2. Macaroni Paste Soup with Dressing. 

3. Fried Fish with Lettuce Salad. 

4. Stuffed Tomatoes. 

5. Broiled Chicken with plain Sauce and "Summer" Salad. 

6. Green Beans with Olive Oil. 

7. "Pilaf" with Tomatoes. 

8. "Paklava" with Cream. 

9. Fruit or Ice Cream. 
10. Turkish Coffee. 



XVL 

1. Anchovies, Cauliflower Salad, Black Olives. 

2. Rice Soup with Dressing. 

3. Baked Fish a la Armenian. 

4. Artichoke with Meat. 

5. Roast Turkey, or Chicken with plain Sauce and Tomato 

Salad. 

6. Stuffed Cucumbers with Olive Oil. 

7. "Pilaf" a la Persian (optional). 

8. Cream of Rice. 

9. Turkish Coffee. 



[341] 



THE ORIENTAL COOK BOOK 



XVII. 

1. Anchovies, Black Olives, Brain Salad. 

2. Plain Broth with Eggs. 

3. Stuffed Mackerel with Lettuce Salad. 

4. Eggplant with Minced Meat. 

5. Roast Beef a la Armenian with Tomato Salad. 

6. Green Beans with Olive Oil. 

7. "Pilaf" a la Bulgarian. 

8. "Imrik" Pudding. 

9. Fruit or Ice Cream. 
10. Turkish Coffee. 



XVIII. 

1. Anchovies, Black Olives, Egg Salad. 

2. Plain Broth with Dressing. 

3. Broiled Fish with Lettuce Salad. 

4. Meat Balls with Dressing. 

5. Lamb Chops with Butter Sauce and Tomato Salad. 

6. Eggplant with Olive Oil — "Imam Fainted for the Joy 

of It." 

7. Spaghetti with Sauce. 

8. Pears with Rice. 

9. Turkish Coffee. 



[342] 



MENUS 



XIX. 

1. Ancliovies, Green Olives, Brain Salad. 

2. Rice Soup with Dressing. 

3. Eggs with Tomatoes. 

4. Stuffed Cucumber with Dressing. 

5. Roast Chicken with Cream Sauce and Mixed Salad. 

6. Artichoke with Olive Oil. 

7. "Pilaf," Plain. 

8. Shredded Paste Cake with Walnut. 

9. Fruit or Ice Cream. 
10. Turkish Coffee. 



XX. 

1. Anchovies, Cauliflower Salad, Hard Balkan Cheese, Black 

Olives. 

2. Macaroni Paste Soup with Dressing. 

3. Fried Eggs with Lemon. 

4. Okra with Meat. 

5. Boiled Chicken a la "Hadji Cadin." 

6. "Slipper Dolma" a la Greek. 

7. Spaghetti with Minced Meat. 

8. Flour Pudding. 

9. Fruit or Ice Cream. 
10. Turkish Coffee. 



[343] 



List of Special Oriental Ingredients 

The following Oriental Ingredients may be 
had, on short notice, by writing to the author, 
A. H. Keoleian, care of the Publishers, New York 
City. All orders should accompany with an addi- 
tional sum of 10 per cent, of the value of the order, 
for packing purposes, etc. They are also found in 
Armenian, Greek and Italian grocery stores. 

BLACK OLIVES. (Yaghli Zeytin.) 

These are ripe olives and the oil is not ex- 
tracted from them. A product of Greece, Italy and 
Turkey. Retailed at 15 to 20 cents per pound. 

CHICK PEAS. (NoHouD.) 

Heart-shaped round seed of a leguminous 
plant. Sold in dry condition. Need soaking for 
8 to 10 hours previous of cooking. A product of 
Greece, Italy and Turkey. Retailed at 8 to 10 
cents per pound. 

[344] 



SPECIAL ORIENTAL INGREDIENTS 

CRACKED WHEAT. (Boulghouk.) 

Made of boiled wheat, dried and cracked 
under millstones. Used for making "pilafs" and 
also used for stuffing, in the Orient, instead of 
rice. Retailed at 5 to 6 cents per pound. 

' ' BARLEY. ' ' ( Keshkeghlick. ) 

Wheat, not cracked, but pounded in large 
mortar with pestle. Prepared especially for the 
great Armenian dish called Harissa. Retailed at 
8 to 10 cents per pound. 

''PINE-CONE SEED." (Fustuck.) 

Seeds that grow in the cones of one variety of 
pine trees. Used with many different dishes for 
flavor and decorative purposes. Imported from 
Italy, Greece and the Orient. Retailed at 30 to 35 
cents per pound. 

CORIANDER. (Kishnish.) 

An annual plant resembling to seedless black 
raisins, the seeds of which are used as a medicine ; 
it has a peculiar flavor. Imported from the Orient, 

[ 345 ] 



THE OEIENTAL COOK BOOK 

but can be replaced with seedless raisins of black, 
or the bleached variety found in America, called 
' ' currants. ' ' Retailed at 12 to 15 cents per pound. 

PISTACHIO NUTS. (Sham Fustuck.) 

Nuts that grow especially in Arabia and have 
a green-almond flavor. They are exceedingly 
pleasant to taste and are easily digested. Sold 
salted or otherwise. Retailed at 40 to 45 cents 
per pound. 

OKRA. (Bamia.) 

A plant largely cultivated in Asia Minor. Its 
pods are of pointed shape at one end. The flavor 
is not agreeable to most people at first, but it is 
one of the best vegetables known for food. It is 
used fresh, also sold strung-on-threads in dried 
condition. It is put up in cans, too. A delicious 
food, especially good for invalids. The price of 
dried okra is 40 cents per pound. Large cans are 
retailed at 35 to 40 cents each. Imported mostly 
from Italy, Greece and Turkey. 



[346] 



SPECIAL ORIENTAL INGREDIENTS 

SESAME. (Tahin.) 

The oily substance of the white poppy seeds. 
It is extracted between mill-stones. It is in thick 
liquid form and is imported only from the Orient. 
Retailed at 15 to 20 cents per pound. 

' ' T ARHANA. ' ' ( Taehana. ) 

Made of pounded and cracked wheat coated 
with a mixture of sour milk and heavy flour paste. 
Done into very fine pearl-form grains and dried 
first in the sun, then in a hot oven. Imported from 
the Orient. Retailed at 20 to 25 cents per pound. 

GRAPE-VINE LEAVES. (Asma Yaprak.) 

Young leaves picked from grape-vines, pickled 
in salt water and used for stuffing purposes. For 
this lettuce leaves may conveniently be used as a 
substitute, the latter without pickling. Retailed 
at 12 to 15 cents per pound. 

FAVA (OR HORSE) BEANS. (Pakla.) 

Flat-shaped seeds of a leguminous plant. 
Used fresh in its season with pod, but for drying 
purposes the pods are removed and only the seeds 

[347] 



THE ORIENTAL COOK BOOK 

taken. When used in this latter condition, soak- 
ing from 8 to 10 hours is necessary; also a little 
trimming at the head. Imported from Italy, 
Greece and Turkey. Retailed at 6 to 8 cents per 
pound. 

ARTICHOKE. (Enghinar.) 

Artichoke is now raised in America and sold 
at from 3 to 8 cents a i)iece, according to size, but 
the finest artichokes is obtainable in large cans. 
It is imported from Italy, Greece and Turkey, and 
retailed at 35 cents per can. 

CUMMIN. (KiMioN.) 

Cummin, which is generally used in a number 
of Oriental dishes, is prepared in the following 
manner : 

It is first cleaned from its dust or other for- 
eign matter that may have been mixed with it, 
washed well, dried well, and then roasted over a 
very slow fire in an ordinary frying pan, stirring 
it continuously with a spoon during the process of 
roasting. (Roasting may also be done in a mod- 
erately hot oven.) When well brown, it may be 
considered done, and when cooled down it should 

[348] 



SPECIAL ORIENTAL INGREDIENTS 

be finely groimd down to powder. In this latter 
condition, cummin should be kept in a tight box. 

Cummin is retailed, in its raw condition, at 35 
to 40 cents per pound. 

SHREDDED FLOUR PASTE. (Kadayip.) 

It is made of thin flour paste, which is put in a 
specially made receptacle in the bottom of which 
is arranged ten or twelve small holes on one row. 
The paste is caused to rim through these holes 
over a hot iron board placed on a slow fire. The 
baking of this shredded flour paste is done in two 
or three minutes at the most, when it is gathered 
and put to a side for use for pastry purposes. 

''Shredded Wheat" may be taken as a good 
substitute for Kadayif. 

BALKAN CHEESE. (Khasher Penie.) 

It is a strong and hard cheese, often used with 
macaroni or spaghetti and fried eggs in grated 
form. It comes in round form 2 to 3 inches thick 
and 12 to 15 inches in diameter. A product of the 
Balkan peninsula. Retailed at 45 to 50 cents per 
pound. 

Note. — Parmesan cheese, grated, may conveniently be used 
for spaghetti or other purposes, instead of the Balkan cheese. 

[349] 



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